Greek Salad

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!