2 med. tomatoes, cut into wedges
1 med. zucchini cut into juliene strips
1 med. cucumber, sliced
1 c. pitted ripe olives
1 med. size purple onion, thinly sliced and separated into rings
3/4 c. feta cheese drained and crumbled
1 (6 oz.) jar marinated artichoke hearts, undrained
1/4 c. red wine vinegar
1/4 tsp. freshly ground pepper
Lettuce leaves
Dozen sliced pickled beets for garnish if you wish

Combine first 6 ingredients in a large bowl, toss gently. Drain artichoke hearts to tomato mixture.

Combine reserved marinate vinegar and pepper. Pour over tomato mixture. Toss. Cover and chill 8 hours. Drain serve on lettuce, garnish with sliced beets. Makes 4 to 6 servings.

May be put on a bed of potato salad if you wish to use it for a large luncheon plate or I have done this for a dinner party.