Ingredients

• 1/2 seedless cucumber, chopped
• 2 vine-ripe tomatoes, chopped
• 1 medium red onion, chopped
• 1 red bell pepper, seeded and chopped
• 1 can quartered artichoke hearts in water, drained
• 1/2 cup flat-leaf parsley leaves, coarsely chopped
• Coarse salt and black pepper
• 1/2 lemon, juiced
• 1 small shallot, minced
• 3 tablespoons red wine vinegar, eyeball it
• 1 teaspoon dried oregano
• 1/3 cup extra-virgin olive oil, eyeball the amount
• 2 cans imported tuna in oil, drained
• 12 pepperoncini hot peppers
• 1 cup pitted kalamata olives

Directions