Servings: 2

2 Heirloom Tomatoes 2 Heirloom Tomatoes
1 Green pepper 1 Green pepper
1/2 cup Artichoke hearts ½ cup Artichoke hearts
6 Kalamata olives 6 Kalamata olives
4 oz Feta cheese 4 oz Feta cheese
1 Small onion - sweet onion or red for tang (optional) 1 Small onion - sweet onion or red for tang (optional)

Washed & core the tomatoes, then slice ½ inch thick
Cut green pepper into thin slices
Slice onion very thin (optional)
Dice artichoke hearts
Arrange sliced tomatoes on platter, top w/ onion/pepper/artichoke/olives
Season with salt. Put aside for 10 mins while it draws out juices.
Scatter 4 oz. feta cheese over top.
Sprinkle a little oregano over cheese. (optional)
Drizzle virgin olive oil over salad & serve.