It's also a recipe that I never quite make the same way twice...it depends on what I have on hand and how willing I am to have 1/2 a can of something hanging around after I finish the recipe. It's not so much a recipe anymore as guidelines :D Originally, it was a recipe from the Washington Post food section. They recommended serving this as a side dish with grilled fish or chicken, but I serve it most often as a vegetarian main dish.
|Top Row: Red bell pepper, black olives, radicchio|
Middle Row: Feta, chickpeas, lemon
Bottom Row: Radicchio, cherry tomatoes, artichokes
This recipe lends itself to tweaking...use regular black olives or the fancy marinated olive bar ones, use fresh red bell pepper or roasted red pepper, use radicchio or arugula or a handful of salad from a bag of spring mix, whatever you have on hand!