5 large tomatoes cut into wedges
1/4 tsp. salt
1/4 tsp. pepper
1 jar (7.5 ounces) of marinated quartered artichoke hearts, drained
1 can (2.25 ounces) sliced ripe olives, drained
2 Tbsp. minced fresh parsley
2 Tbsp. white wine vinegar
2 garlic cloves, minced
A handful of crumbled feta cheese to sprinkle over the top of the salad once you have put it together
 
Arrange tomato wedges on a large serving platter sprinkle with salt and pepper. In a small bowl, combine the remaining ingredients.  Spoon over tomatoes.  Refrigerate leftovers.