Name: Composed Greek Salad
Yield: Makes 8 to 10 servings
Ingredients: 1 8-ounce package frozen artichoke hearts, thawed; 2 large cucumbers, peeled, halved lengthwise, seeded, sliced crosswise; 2 large tomatoes, cut into wedges; 1 yellow bell pepper, sliced into rings; 1 sweet onion, sliced into rings; 20 Kalamata olives; 10 tablespoons extra-virgin olive oil; 4 1/2 tablespoons white wine vinegar; 1 tablespoon dried oregano; 2 teaspoons grated lemon peel; 1 cup crumbled feta cheese (about 4 ounces)

Donna Knowlton of Atlanta, Georgia, writes: "As the oldest of five children growing up in rural West Virginia, I was always helping in the kitchen. My husband is a doctor and works long hours, but we still like sharing a meal at the end of the day. I don't want to be in the kitchen late at night making something complicated, so I rely on dishes that can be ready in minutes."

Donna brought back this version of the classic recipe from a trip to Athens.

Recipe notes

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