Ingredients:

• 3/4 English cucumber cut into thin half-circles (about 1 ¾ cups)
• 1 roasted red pepper, cut into thin 1-inch long pieces
• 4 canned (in water) artichoke hearts, quartered
• 2 tablespoons crumbled feta cheese
• 2 tablespoons minced flat leaf parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 2 teaspoons cucumber balsamic vinegar
• 1 teaspoon Herbes De Provence extra virgin olive oil

Instructions:

In a medium bowl, combine the cucumber, roasted red pepper, artichoke hearts, feta cheese and parsley. Sprinkle the oregano salt and pepper over top.

In a small bowl, stir together the balsamic vinegar and olive oil. Drizzle over the cucumber mixture. Stir gently to coat the vegetables with the dressing. Serve.

Enjoy!