Vegetable Salad

1 8-ounce can pitted black olives (drained)
1 16-ounce can water-packed artichoke hearts (drained)
½ pound hard Italian cheese (cut in ½-inch slices)
3 medium size tomatoes (cut in eighths)
3 tablespoons olive oil
1 ½ teaspoons lemon juice
2 teaspoons chopped fresh basil leaves
½ teaspoon salt
½ teaspoon black pepper
pinch of hing
In bowl combine all of the above ingredients and set in refrigerator for 1 hour before serving.
Serves 4

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