Greek Salad

• 4 ounces frozen Artichoke hearts
• 1 Tablespoon water
• 1 large cucumber
• 1 large tomato cut into wedges
• 1/2 yell bell pepper sliced into rings
• 1/2 cup red onions sliced into rings
• 5 large green olives halved
• 2 Tablespoons extra-virgin olive oil
• 1-1/2 teaspoon dried oregano
• 1 teaspoon grated lemon peel
• 1/4 cup cheese (I'm not a cheese person, so Feta or Blue is fine in your salad - just not in MY salad)

Cook artichokes with water in microwave for about 2 minutes. Drain and cool.

Stripe the cucumber (peel the skin lengthwise in stripes). Cut the cucumbers lengthwise and scoop out the seeds and then flip them over and cut them into half moons.

Arrange the artichokes, cucumbers, tomatoes, pepper, onion and olives in a large bowl.

Whisk oil, vinegar, oregano and lemon peel together and pout dressing evenly over the salad. Sprinkle (or not) the cheese on top.