Ingredients

• 2 tomatoes, cut into wedges
• 1 zucchini, cut into julienne stripes
• 1 cucumber, sliced
• 1 cup sliced black olives
• 1 red onion, sliced and seperated into thin rings
• 1/2 lb feta cheese, cubed
• 1 (6 ounce) jar artichoke hearts, quartered with marinade
• 1/4 cup red wine vinegar
• salt and pepper