Fishzella Salad

3 lg tomatoes - sliced into 9 pieces

3 artichoke hears - coarse chopped

1 yellow bell pepper - roasted, peeled, and thinly sliced

9 leaves fresh basil

1/4 c olive oil

1/8 c red wine vinegar

3 tomatoes - coarse chopped

1/2 cucumber - peeled, coarse chopped

1/2 red onion

1 lb white fish - 1" cube cooked

6 leaves fresh basil

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• Marinate last 5 ingredients in oil and vinegar mix for several hours
• Place tomatoes on plate
• One leave of basil for each slice of tomato
• Top with fish mixture
• Top with artichoke
• Top with peppers