Greek Vegetable Salad
4 to 6 servings

2 medium tomatoes, cored and cut into wedges
1 medium zucchini, cut into matchsticks julienne
1 cucumber, sliced
1 cup pitted black olives
1 medium-size red onion, thinly sliced and separated into rings (while Vidalias or other sweet onions are in season, substitute one of them)
1/2 lb feta cheese, cubed
1 6 oz jar marinated artichoke hearts with marinade
1/4 cup 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 and marinade. Pour red wine vinegar over salad, sprinkle with pepper and toss well. Chill several hours or overnight; toss occasionally. Serve at room temperature.