Chunky Tomato Salad
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Serve this Mediterranean salad with a crusty bread and you have a wonderful lunch.
- Ready In:
- 20mins
- Serves:
- Units:
Nutrition Information
6
People talking
ingredients
- 4 tomatoes, cut into 3/4-inch pieces
- 1⁄3 cup kalamata olive, pitted halved
- 1 cup canned artichoke heart, quarterd
- 1⁄2 cup green pepper, diced
- 1 cup mozzarella cheese, cubed
- 1⁄3 cup red onion, sliced
- 1⁄4 cup fresh basil, thinly sliced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- salt & pepper
directions
- Combine tomatoes, artichokes, olives onions and cheese in medium bowl.
- Sprinkle on the basil,olive oil and lemon juice; toss to blend well.
- Season salad to taste with salt and pepper.
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I added capers, sun-dried tomatoes & balsamic vinegar, and put it all into a bowl of pasta for a garden pasta salad. I used homegrown tomatoes, basil, and a red bell pepper, which made this meal much more rewarding!
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Perfectly delicious! I made as posted except the grocery store did not have basil (no surprise there) so I used dried basil instead. Thank you Sage/Rita for sharing. Made for ZWT4 for the Flying Dutchess'.
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Perfectly delicious! I made as posted except the grocery store did not have basil (no surprise there) so I used dried basil instead. Thank you Sage/Rita for sharing. Made for ZWT4 for the Flying Dutchess'.
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