18 servings 

Feta cheese - 300 g 
marinated mushrooms - 300 g 
red pepper marinated -300 g 
canned artichokes - 300 g 
Canned asparagus - 300 g 
olives, pitted - 150 g 
olives stuffed with salmon - 150 g 

For the marinade: 
vegetable oil - 3 tbsp. spoon 
grated lemon peel - 1 tbsp. spoon 
garlic, minced - 2 cloves 
Green marjoram and tarragon chopped - 1 tsp 
Black pepper - ¼ tsp 

"Feta" cheese cut into cubes 1-1,5 cm x 1-1,5 cm 
Prepare the marinade of these ingredients, pour over cubes of cheese and let stand in refrigerator at least 2 hours. Arrange on a platter and arrange assorted greens. Separately apply small toasts.