This salad is really good. I modified it quite a bit, based on the ingredients I had, but it turned out great. I used cucumber, sun-dried tomatoes in oil, grated cheddar, red onion and black olives. Since I didn't have artichokes, I used 1/2 cup of Farm Boy Greek Dressing and added salt and pepper. Delicious!

Reviewed On: May 14, 2012

Added some chopped onions and garlic. And used dried basil. Turned out great.

Reviewed On: Apr. 11, 2012

This is a great recipe. I modified it slightly (cut the oregano and thyme in half because I'm not a big fan and skipped the oil all together). Placed the roast coated with the rub in a ziploc bag in the fridge for about 6 hours. I also cooked my roast on the BBQ. I placed a drip pan with 1/2 inch of water under the middle grill of a 3-burner barbecue. Heated my BBQ to approx. 400°F (200°C) with lid closed. Turned off the middle burner under the drip pan than placed the roast on the grill over the unlit burner and roasted at medium-high heat with lid closed. For medium-rare, cook 20-25 minutes per pound. Then wrap your roast in foil and let it stand 10-15 minutes. DELICIOUS!

Reviewed On: Mar. 21, 2012