Description
A vibrant and refreshing salad combining cherry tomatoes, artichoke hearts, and fresh basil, perfect for summer gatherings.
Ingredients
Scale
- 2 cups cherry tomatoes, halved
- 1 can (14 ounces) artichoke hearts, drained and quartered
- 1 small red onion, thinly sliced
- 1/4 cup black olives, pitted and halved
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
- 1/2 cup crumbled feta cheese (optional)
- Mixed salad greens (optional for serving)
Instructions
- In a large bowl, combine the cherry tomatoes, artichoke hearts, red onion, black olives, and fresh basil leaves.
- In a separate small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, and minced garlic until well combined.
- Season the dressing with salt and freshly ground black pepper to taste.
- Drizzle the dressing over the tomato-artichoke mixture and toss gently to ensure everything is well coated with the dressing.
- If using, add the crumbled feta cheese and toss again lightly to incorporate.
- For a more substantial dish, serve the salad over a bed of mixed salad greens.
- Let the salad sit for about 15 minutes to allow the flavors to meld together.
- Serve chilled or at room temperature as a refreshing appetizer or side dish.
Notes
For variations, experiment with different types of olives or substitute the feta cheese with a non-dairy alternative for a vegan option.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 10mg
Keywords: salad, summer, Tuscan, artichoke, tomatoes, fresh, vegetarian