Greek Rice Salad

Greek Rice Salad 3 cups cooked rice 2 (6 ounce) jars marinated artichoke hearts, drained and coarsely chopped ( reserve marinade from artichoke hearts) 1 large tomatoes, seeded and chopped 1/2 large cucumber, seeded and chopped 1 medium red onion, chopped 1 cup feta cheese, crumbled 1 (2 ounce) cans black olives, sliced ( drained) 1/4 cup fresh parsley, chopped 1 tablespoon lemon juice, fresh 1/2 teaspoon oregano, dried 1/2 teaspoon lemon pepper lettuce leaf Combine cooked rice, chopped artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano, and lemon pepper in a large covered bowl. Refrigerate for at least 1 hour prior to serving. Just before serving, drizzle the reserved artichoke marinade over salad, toss to blend, then spoon onto a lettuce-lined salad platter