Chic Greek Salad

• 1/2 seedless cucumber, chopped
• 2 vine-ripe tomatoes, chopped
• 1 medium red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 can quartered artichoke hearts in water, drained
• 1/2 cup flat-leaf parsley leaves, coarsely chopped
• Coarse salt and black pepper
• 1/2 lemon, juiced
• 1 small shallot, minced
• 3 tablespoons red wine vinegar, eyeball it
• 1 teaspoon dried oregano
• 1/3 cup extra-virgin olive oil, eyeball the amount
• 2 cans imported tuna in oil, drained
• 12 pepperoncini hot peppers
• 1 cup pitted kalamata olives

1. Arrange the cucumbers, tomatoes, onions and peppers, artichoke hearts and parsley on a platter.
2. Squeeze the lemon juice over the platter, juicing the fruit cut-side-up to keep the seeds from falling into salad.
3. Season with salt and pepper.
4. Place shallots, vinegar and oregano in a bowl and let stand 5 minutes.
5. Whisk in extra-virgin olive oil in a slow stream.
6. Pour dressing over salad.
7. Garnish salad with chunks of tuna, hot peppers and olives.

cucumber, tomatoes, red onion, red bell pepper, quartered artichoke, flatleaf parsley, salt, lemon, shallot, red wine vinegar, oregano, extravirgin olive oil, oil, pepperoncini, olives

Taken from www.foodnetwork.com/recipes/rachael-ray/chic-greek-salad-recipe.html (may not work)