Artichoke Heart and Tomato Salad

Submitted by sofie-a-toast

"Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 3-4

ingredients

• 4 ripe medium tomatoes
• 8 canned artichoke hearts (not marinated)
• 1⁄4 cup olive oil
• 1 tablespoon wine vinegar
• 1 garlic clove, pressed (optional)
• 1 tablespoon fresh tarragon (or a 1/4 tsp dried)
• 1 tablespoon fresh basil (or 1/4 tsp dried)
• 2 tablespoons feta cheese
• salt
• pepper

directions

1. Cut each tomato into 6 wedges and each artichoke into halves.
2. Blend the rest of the ingredients and pour over the vegetables. Toss.
3. Chill for 20 minutes.

Reviews

[Linky]

I used about half the oil and it was fine. In fact, it was more than fine! Excellent salad! Made for CQ2016 IHPi

 

[pammyowl]

I, too, reduced the oil, but found it very refreshing on a hot day! Thanks for sharing! Made for ZWT9

 

[*Parsley*]

Terrific and easy to make. I cut the oil down to 2 tbsp to cut the fat calories. I used the dried basil and tarragon, but added in some chopped fresh parsley to get some fresh herb flavor. This makes a wonderful side dish to pretty much anything and it's ready in minutes. Thanx for posting this!

 

[IngridH]

I really enjoyed this salad. I have to agree with another reviewer that there's too much oil; but other than that it's outstanding. I let the leftovers sit overnight, and it was even better for lunch the next day. A great way to use some of the Roma tomatoes from my garden! Made for ZWT8

 

[iris5555]

So delicious! I reduced the olive oil to about 2 1/2 tablespoons and added more basil than tarragon. The feta is the perfect addition!