Summer Vegetable Salad - cooking recipe

Ingredients

14 ounces marinated artichoke hearts
1/4 cup kalamata olive
1/4 cup red onion, Thinly Sliced (amount to taste)
1 cucumber, cubed
1 large tomatoes, cubed
1/3 cup Italian cheese, cubed (mozzarella for mild effect, parmesan or similar for tangier effect)
1 teaspoon fresh garlic clove, minced
1/8 cup olive oil
2 -3 tablespoons balsamic vinegar

Preparation

Mix ingredients together, toss and refrigerate at least 2 hours before serving.