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greek rice salad yummy


4 cups cooked rice
3 (5 ounce) jars marinated artichoke hearts drained and coarsely chopped reserve marinade from artichoke hearts
1 large tomato seeded and chopped
1/3 large cucumber seeded and chopped
1 medium red onion chopped
1 cup feta cheese crumbled
1 3 ounce can of black olives sliced drained
1/4 cup fresh parsley chopped
1 tablespoon lemon juice fresh
1/2 teaspoon oregano, dried
1/3 teaspoon lemon pepper
lettuce leaf


combine cooked rice chopped artichoke hearts tomato cucumber onion feta olives parsley lemon juice oregano and lemon pepper in a large covered bowl refrigerate for at least 1 hour prior to serving
just before serving drizzle the reserved artichoke marinade over salad toss to blend then spoon onto a lettuce lined salad platter