Marinated Artichoke Salad
"From Idiot's Guide to the Mediterranean Diet. The flavors of an anitpasto platter are combined to make a quick delicious salad. Also works as a spread for nice crusty bread."
- Ready In:
- 15mins
- Ingredients:
- 10
- Yields:
-
3 cups
- Serves:
- 6
ingredients
- 1⁄2 cup water-packed artichoke hearts, drained
- 1⁄4 cup kalamata olive, pitted and chopped
- 1⁄3 cup roasted red pepper, chopped
- 1⁄4 cup feta cheese, crumbled
- 2 tablespoons red onions, finely chopped
- 1 tablespoon olive oil, extra-virgin
- 1 tablespoon balsamic vinegar
- 1 garlic clove, finely minced
- 1⁄8 teaspoon kosher salt
- 1⁄8 teaspoon black pepper, freshly ground
directions
- IN a large mixing bowl, combine artichoke hearts, Kalamata olives, red peppers, feta cheese, onion, olive oil, vinegar, garlic, salt, and pepper. Mix well.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Serve as a small salad or a side to go along with a variety of appetizers. Or spread on bread.
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Reviews
-
Lovely flavors but the yield is off. It yields 1.5 cups. I'm glad that I doubled the recipe :) -
A yummy salad that I had with som caramalized carrot risotto. Thanks! Made for Pick a Chef, spring 2014. -
Great flavors that went perfectly with Recipe #504502 this evening. This is something that is going into my keeper book, yum! Made for PAC 2014
