Ingredients
1 cucumber
1 cup Kalamata olives
1 can quartered artichoke hearts
5 Italian plum tomatoes
3 Tablespoons extra virgin olive oil
1 Tablespoon balsamic vinegar
½ teaspoon dried basil
1 dash kosher salt
1 dash black pepper

Directions
In a large serving bowl add oil, balsamic, basil, salt and pepper. Mix well. Peel and slice cucumber, cut slices into halves or quarters as desired. Cut tomatoes into similarly sized pieces. Add cucumbers, tomatoes, olives, and artichokes to bowl and toss with vinaigrette. Serve chilled.

Serves 5