2 med. tomatoes, cored and cut into wedges
1 med. zucchini, cut into matchstick julienne
1 cucumber, sliced
1 c. pitted black olives
1 med. size red onion, thinly sliced and separated into rings
1/2 lb. feta cheese, cubed
1 (6 oz.) jar artichoke hearts with marinade
1/4 c. red wine vinegar
Freshly ground pepper

Combine tomatoes, zucchini and cucumber in large bowl. Add olives, onion rings and feta cheese. Top with artichoke hearts. Sprinkle with wine vinegar and pepper. Stir gently and serve. 4 to 6 servings.