2 pints of grape or cherry tomatoes, cut in half
1/4 purple onion, thinly sliced
3 kirby cucumbers, diced
4 ozs. of crumbled feta
1 cup kalamata olives, cut in half
1can of chickpeas, drained and rinsed in cold water
1 can of artichoke hearts, chopped
2 tbsp fresh oregano
Dress with Red Wine Vinaigrette & serve with warm pita bread.
Allen likes lettuce with his, I prefer none. You can eat this salad just like this or add it to cooked orzo or Israeli Couscous. It is delicious both ways!