Chic Greek Salad

I know some people absolutely despise Rachael Ray, but she does have some pretty tasty recipes...this being one of them. And it's so easy! I did have to stop by the store on the way home to pick up some of the ingredients, but I was dead set on making this! Especially since I pretty much ate like crap this week and this is all veggies, so it made me feel better. I did have a few Costco mini spinach pie things on the side, but they were so yummy!!

1/2 seedless cucumber, chopped
2 vine-ripe tomatoes, chopped
1 medium red onion, chopped
1 red bell pepper, seeded and chopped
1 can quartered artichoke hearts in water, drained
1/2 cup flat-leaf parsley leaves, coarsely chopped
Coarse salt and black pepper
1/2 lemon, juiced
1 small shallot, minced
3 tablespoons red wine vinegar, eyeball it
1 tsp. dried oregano
1/3 cup extra-virgin olive oil, eyeball the amount
2 cans imported tuna in oil, drained
12 pepperoncini hot peppers
1 cup pitted kalamata olives

Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad. Season with salt and pepper. Place shallots, vinegar and oregano in a bowl and let stand 5 minutes. Whisk in extra-virgin olive oil in a slow stream. Pour dressing over salad. Garnish salad with chunks of tuna, hot peppers and olives. We added some feta to the top too.

This makes a TON of salad, but now we have lunch for tomorrow. Enjoy!