Artichokes, Marinated Olives, Green Peas, Feta Cheese, Roma Tomatoes Recipe

Prepare vegetables and cheese

Drain artichoke hearts well; if they are large, quarter or roughly chop them into bite-sized pieces. Halve large olives or leave small olives whole. Thaw frozen peas under cold running water and drain thoroughly, then pat dry. Dice Roma tomatoes into roughly 1/2-inch pieces. Thinly slice the red onion if using. Crumble the feta and roughly chop the parsley. Place all salad components in a large mixing bowl.

In a small bowl or jar with a tight-fitting lid, combine the extra-virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, minced garlic, dried oregano, honey (if using), kosher salt, and black pepper. Whisk vigorously or shake the jar until fully emulsified and slightly thickened. Taste and adjust seasoning — add a little more salt or lemon if needed.

Pour about three quarters of the dressing over the salad bowl (reserve remaining dressing for serving or later). Gently toss the artichokes, olives, peas, tomatoes, red onion, feta, and parsley until everything is evenly coated and the feta is distributed through the mixture. Taste and add more dressing as needed.

Let the salad rest at room temperature for 10–15 minutes to allow flavors to meld, or chill for up to 1 hour. If chilled, remove from fridge 10 minutes before serving to return to near room temperature for best flavor.

Before serving, give the salad one final gentle toss. Garnish with a small sprinkle of extra chopped parsley, a few whole olives, and a little cracked black pepper. Serve with crusty bread, over mixed greens, or as a meze alongside grilled proteins.