Tomatoes, cut into wedges
zucchini, cut into julienne stripes
sliced black olives
red onion, sliced and seperated into thin rings
feta cheese, cubed
1 (6 ounce) jars
artichoke hearts, quartered with marinade
red wine vinegar
salt and pepper
- In a large salad bowl combine first 6 ingredients (tomatoes- feta cheese).
- Cover with undrained artichoke hearts.
- Pour red wine vinegar over salad.
- Sprinkle with salt and pepper.
- Best if chilled for several hours or overnight.
- Toss before serving.