Vegetable Antipasto Salad

• 1/3 each Red Onion; chopped or sliced thinly
• 4 each Tomatoes; medium sized and cube them
• 1 each Green Pepper; cubed
• 4 oz Feta Cheese Crumbles
• 1/2 each Cucumber; halfed then sliced
• 7 oz Artichoke Hearts; drained
• 8 oz Balsamic Vinaigrette
• 1/4 lb Black Oil-Cured Olives

1. Combine all ingredients in a bowl, mix well, and chill for four gours before serving.

red onion, tomatoes, green pepper, feta cheese crumbles, cucumber, vinaigrette, black oil

Taken from cookpad.com/us/recipes/354861-vegetable-antipasto-salad (may not work)