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

Combine first 6 ingredients in a large bowl; toss gently. Drain artichoke hearts; reserving marinade. Add artichoke hearts to tomato mixture. Combine reserved marinade, vinegar and pepper; pour over tomato mixture. Toss. Cover and chill 8 hours. Drain; serve on lettuce. 4 to 6 servings.