1 red bell pepper, diced
1/2 red onion, minced
1 cup cherry tomatoes
1 head cauliflower, chopped into bite sized pieces
1/2 cup green olives or kalamata olives
1/4 cup red-wine vinegar (or lemon juice)
6 tablespoons olive oil
salt and pepper to taste

13 ounces (1 can) artichokes, drained
1/2 cup feta cheese
6 ounces salami, diced

Toss all in bowl. Let sit for 2 hours or overnight in fridge.

I prepared the first 9 ingredients in a large bowl. I mixed the cheese and salami in a separate bowl and let non-raw vegans add it to their salad as they wished. The salad is great without the meat and cheese, but you could add a raw feta or raw tofu to it as well.