First, we peel the artichokes by removing the stalk, the external leaves and their fluff, and we cut them into quarters.
We wash and cut the salads (French salad, iceberg salad, rocket, lola lettuce) with our hands (alternatively, with a knife) into small bouquets.
We cut the cherry tomatoes into quarters, we dice the almonds and we remove the pip from the olives.
We mix the ingredients of the marinade in a bowl by stirring fast and vigorously with the help of a wire whisk.
We add the vegetables and we leave the mixture in the marinade for 5 minutes.
We add the salad bouquets and we stir one more time.
Salad is served in a large bowl and on top we add the manouri cheese in slices. If we wish, we can replace the almonds with diced Aegina pistachio nuts.