greek rice salad

    ingridients

2 cups (470 ml) cooked rice

  2 jars (4 oz / 225 g) marinated artichoke hearts, drained and chopped (reserve artichoke hearts marinade)

  1 large tomato, seeded and chopped

  1 large cucumber, seeded and minced

  1 medium red onion, chopped

  2/3 cup (160 ml) feta cheese, crumbled

  1 can of black olives, sliced ​​(drained)

  1/4 cup (40 ml) fresh parsley, chopped

  2/3 tablespoons (10 ml) of fresh lemon juice

  1/3 teaspoon (1.6 ml) oregano, dry