I love making this salad with a variety of different vegetables. Try adding zucchini or another summer squash, carrots, or any other salad-typve vegetable you may have.
1 pound Roma tomatoes, diced large
1 can quartered artichoke hearts, drained
1 jar pitted kalamata olives, drained
1/2 cup sliced red onion
1 each cucumber, cut in half and sliced
1/4 cup olive oil
2 Tbsp. red wine vinegar
1 tsp. dried oregano
1 clove garlic, minced
sea salt and pepper to taste
Combine tomatoes, artichoke hearts, olives, onion and cucumber in a glass bowl. In a separate bowl, mix together remaining ingredients to make the dressing. Pour dressing over the vegetables and toss to coat evenly. Cover and refrigerate for at least an hour before serving to allow flavors to blend.
