Monday, February 25, 2013

Tomato Artichoke Salad

The salad above also has capers tossed in.
Came across this lovely salad recipe in a stack of old recipe cards. With the seasons turning to Spring soon there's nothing I love more than a fresh lovely salad. You can use this as a base, add to chilled pasta for a pasta salad or toss with baby mozzarella balls for a caprese like side dish.  

I think I'll be using this as a base the next time I make panzanella (an Italian bread salad).


Tomato Artichoke Salad 

Ingredients

Balsamic Vinaigrette:
1 teaspoons Dijon
2 tablespoons balsamic vinegar
1/4 cup olive oil
Salt and pepper

Salad:
4 large tomatoes cut into wedges
1/2 red onion, thinly sliced
3 cups (frozen, canned or fresh) artichoke hearts, halved or quartered, depending on size
2 tablespoons chopped parsley

Directions In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper. Toss vegetables with vinaigrette and parsley, transfer to serving bowl.

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