Marinated Artichoke Salad

From Idiot's Guide to the Mediterranean Diet. The flavors of an anitpasto platter are combined to make a quick delicious salad. Also works as a spread for nice crusty bread.

• Ready In: 15 mins
• Serves: 6
• Yields: 3 cups

Ingredients

• 1⁄2 cup water-packed artichoke hearts, drained
• 1⁄4 cup kalamata olive, pitted and chopped
• 1⁄3 cup  roasted red pepper, chopped
• 1⁄4 cup feta cheese, crumbled
• 2  tablespoons red onions, finely chopped
• 1  tablespoon olive oil, extra-virgin
• 1  tablespoon  balsamic vinegar
• 1  garlic clove, finely minced
• 1⁄8 teaspoon kosher salt
• 1⁄8 teaspoon black pepper, freshly ground

Directions

1. IN a large mixing bowl, combine artichoke hearts, Kalamata olives, red peppers, feta cheese, onion, olive oil, vinegar, garlic, salt, and pepper. Mix well.
2. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
3. Serve as a small salad or a side to go along with a variety of appetizers. Or spread on bread.