INGREDIENTS
1 cup
Artichoke hearts, canned
1 cup
Baby spinach
1/4 tsp
Basil, dried
1/4 tsp
Oregano, dried
1/4 tsp
Parsley, dried
1/4 cup
Red onion
1 1/2 cups
Roma tomatoes
1 1/2
Zucchinis, medium
1 tsp
Dijon mustard
1/2 cup
Kalamata olives, pitted
2 tbsp
Lemon juice
1
Pepper
1 tbsp
Olive oil, extra virgin
1 1/2 tbsp
Red wine vinegar
1/3 cup
Feta cheese