Ingredients
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3 ripe roma tomatoes, chopped
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1/3 cup sun-dried tomato packed in oil (drained, diced and reserve 2 tablespoons of the oil)
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1 small red onion, thinly sliced
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1 cup kalamata olive
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1 1/2 cups feta cheese, crumbled
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2 tablespoons extra virgin olive oil (mixed with red wine vingar to taste)
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salt & freshly ground black pepper (to taste, lots black pepper!)
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dried oregano (optional and to taste)
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2 cucumbers (seeded and chopped or sliced)
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quartered artichoke heart (use any amount desired)
Instructions
- In a large bowl toss together cucumbers, Roma tomatoes, diced sun-dried tomatoes, 2 tablespoons of the sun-dried tomato oil, artichokes, and the red onion and olives; toss to combine.
- In a small bowl whisk together the olive oil with a small amount of red wine vinegar (or to taste) drizzle over the salad.
- Season with salt and lots fresh ground black pepper to taste.
- Chill until ready to serve.
- Just before serving sprinkle the feta cheese on top of the salad, then prinkle a small amount of dried oregano on top of the feta if desired.