---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads
       Yield: 8 servings
       2 cn Artichoke hearts; 14 oz
     1/2 lb Feta cheese; cut in 1/2
       1 c  Red onion; finely sliced
       2 lg Tomatoes; cut in 1/2 cubes
 ------------------------------FOR THE DRESSING------------------------------
       1 tb Red wine vinegar
     1/4 ts -Salt
     1/2 ts Garlic; finely chopped
   1 1/2 ts Oregano; dried
     1/2 ts Black pepper
     1/2 c  Basil leaves; finely sliced
       1 c  Parsley; coarsely chopped
     1/2 c  Olive oil
   Cut the artichoke hearts in quarters, place on paper towels to drain for
   1/2 hour.
   Cut the feta cheese in 1/2 cubes; slice the onion. Put them in a large
   bowl and set aside.
   Make the dressing: Stir the vinegar, salt and garlic together. Add the
   oregano, pepper, basil and parsley; then slowly beat in the oil. Pour the
   dressing over the feta and onions and toss well.
   Add the drained artichokes to the feta and toss (may be prepared ahead to
   this point. Will kept refrigerated several days).
   When ready to serve, add the tomato cubes and toss everything together.
   SERVES: 8 to 12