INGREDIENTS
1
jar Artichoke hearts
1 pint
Cherry tomatoes
2
English cucumbers
1
Garlic clove
1/2 tsp
Oregano, dried leaves
1
Red onion, small
1/4 cup
Kalamata olives
2 tbsp
Lemon juice, fresh
1/8 tsp
Salt and black pepper
2 tbsp
Olive oil
2 tbsp
Red wine vinegar
4 oz
Feta cheese