One whole tomato, diced and drained (quartered grape tomatoes work well, too)
One whole cucumber, peeled, sliced in half lengthwise, then quartered lengthwise, de-seeded, then chopped
12 black olives, sliced
1 red bell pepper, sliced, de-seeded, and diced
1/2 small red onion, diced
1 rib celery, diced
1 can artichoke hearts, drained and diced (optional)
3 tbsp olive oil
1 tbsp red wine vinegar (balsamic is also good)
1 tbsp oregano
1 tsp garlic powder
salt and pepper to taste
3 oz feta cheese, crumbled
lettuce of choice
Cucumber or ranch dressing
Mix all ingredients in a large bowl except feta, lettuce, and dressing. Cover and chill for at least one hour before serving. Wrap ingredients in a flour wrap, flour or corn tortilla**, flat bread, or pita bread. Top with feta, lettuce and dressing (if desired).
Makes a bunch of servings. It’s also great when tossed with shredded lettuce as a salad. It’s best when eaten within two days of making it.
**For gluten-free, use a corn tortilla.