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