Artichoke Heart Tomato Salad

4 ripe, medium tomatoes
8 canned artichoke hearts (not marinated)
 or 1 package frozen
1/2 cup vegetable oil
1/8 cup one vinegar or white vinegar
1 garlic clove, pressed
1 tablespoon fresh tarragon (1/4 teaspoon dried)
1 tablespoon fresh Basil (1/4teaspoon dried)
salt and pepper to taste

Cut each tomato into six wedges and each artichoke heart into halves.  Blend the rest of the ingredients, pour over the vegetables, and toss.  Chill for 20 minutes.
Serve on a bit of greens with fish were the cheese filled strudel, such as Kolokithoita or Cheese Borek.  Or fill a pita with artichoke heart and tomato salad, greens, and grated feta or Parmesan cheese.