Mediterranean Salad

1  cup whole canned black olives (drained)
1  cup whole canned button mushrooms (drained)
1  cup whole ripe cherry or pear tomatoes
1  ripe avocado, peeled, seeded and cut into bite-size chunks
1  cup marinated artichoke hearts (do not drain)
1  half cup crumbled feta cheese

Combine all ingredients in salad bowl and mix gently. Refrigerate for at least two hours. Just before serving sprinkle cheese on top of salad. Serves four to six.

Great with fresh, crusty bakery bread. Because of the artichoke marinade this salad needs no additional dressing--it makes its own.

submitted by: anonymous