1 red bell pepper, diced
1/2 red onion, minced
1 cup cherry tomatoes
1 head cauliflower, chopped into bite sized pieces
1/2 cup green olives or kalamata olives
1/4 cup red-wine vinegar (or lemon juice)
6 tablespoons olive oil
salt and pepper to taste
13 ounces (1 can) artichokes, drained
1/2 cup feta cheese
6 ounces salami, diced
Toss all in bowl. Let sit for 2 hours or overnight in fridge.
I prepared the first 9 ingredients in a large bowl. I mixed the cheese and salami in a separate bowl and let non-vegans add it to their salad as they wished. The salad is great without the meat and cheese, but you could add a raw feta or raw tofu to it as well. I used canned artichokes, because I'm not sure how to prepare them raw. Any suggestions?
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