8 tablespoons Greek extra virgin olive oil
1 cup fresh basil leaves
Sea salt and freshly ground black pepper to taste
8 ounces Greek feta cheese ~ thickly sliced
1 English cucumber – seeded and cut into chunks
8 ounces multicolored grape tomatoes
¾ cup pitted Kalamata olives
1 – 12 ounce jar pepperoncini ~ drained
1 jar marinated artichoke halves
2 – 14 ounce tins Dolmades (I buy mine from Trader Joes)
¼ small red Bermuda onion ~ very thinly sliced
Additional sea salt and freshly ground black pepper to taste
1 large lemon ~ cut into wedges

In a blender or a food processor, purée the olive oil, basil, salt and pepper to taste and set aside.

Arrange the feta, cucumbers, tomatoes, olives, pepperoncini, artichoke halves and dolmades on a platter. Scatter thinly sliced red onion over the salad. Drizzle with basil oil and sprinkle with freshly cracked black pepper. Serve with lemon wedges and serve with warm crusty bread