Whether I eat lunch at home or out, a big salad is my menu of choice. This one is absolutely delicious and I wanted to share it with you. All of the salads I make are a meal in one. I use a 10 inch buffet plate. No tiny salad plates for me.
This dish is also wonderful with bay shrimp or larger, wild shrimp.
Artichokes hearts (I used marinated Cara Mia Artichoke Hearts but you can used the ones packed in water too)
Sheep’s milk Feta
Fresh squeezed lemon juice
Extra virgin olive oil
Dried basil, thyme and a tiny bit of oregano, to taste.