20 pitted kalamata olives, sliced into thirds or quarters (about 1/3 of a cup)
3 roma tomatoes, seeded and diced
3 quartered artichokes, chopped (about 1/2 of a cup). I used canned artichokes that were packed in water.
2 cloves garlic, minced
sea salt, to taste
2/3 cup feta, divided
1 teaspoon olive oil