Greek Salad Food· Lunch· Recipes· Salad· Summer 10 Aug 2 pints of grape or cherry tomatoes, cut in half 1/4 purple onion, thinly sliced 3 kirby cucumbers, diced 4 ozs. of crumbled feta 1 cup kalamata olives, cut in half 1can of chickpeas, drained and rinsed in cold water 1 can of artichoke hearts, chopped 2 tbsp fresh oregano Dress with Red Wine Vinaigrette & serve with warm pita bread. Allen likes lettuce with his, I prefer none. You can eat this salad just like this or add it to cooked orzo or Israeli Couscous. It is delicious both ways!