INGREDIENTS
1 cup
Artichoke hearts
4
Basil, large leaves
1 cup
Cucumber
1/4 tsp
Oregano, dried
1/2 cup
Red onion
1/2 cup
Sun-dried tomatoes
2
Zucchini, medium
1/3 cup
Kalamata olives, pitted
2 tbsp
Lemon juice
1/4 tsp
Black pepper
1/2 tsp
Sea salt
1/4 cup
Olive oil