INGREDIENTS
1 14 ounce can
quartered artichoke hearts, drained
1 cup
sliced cucumber
1/3 cup
crumbled feta cheese
12
kalamata olives, pitted
1
large tomato, cut into thin wedges
1/3 cup
fresh lemon juice
1 tbsp
olive oil
1/2 tsp
dried oregano
1/2 tsp
lemon pepper seasoning
1
garlic clove, crushed
Freshly ground black pepper