Ingredients:

1/4 cup extra virgin olive oil

1 to 2 tablespoons white balsamic vinegar

Kosher salt and freshly ground pepper to taste

4 cups mixed greens

8 cherry tomatoes

1 jar (6 to 6.5 ounces) marinated quartered artichoke hearts, drained

10 pitted kalamata olives

1/4 cup crumbled feta cheese

Toasted whole-wheat pita triangles or warm bread

Instructions:

To make vinaigrette, in small bowl, whisk oil and vinegar; season with salt and pepper.

In a large bowl, combine the greens, tomatoes, artichokes and olives. Drizzle with vinaigrette and toss to coat evenly. Divide between two large serving plates or flat bowls. Sprinkle with feta cheese. Season with additional salt and pepper if desired. Serve with pita triangles or bread.