|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
1 teaspoons Dijon
2 tablespoons balsamic vinegar
1/4 cup olive oil
Salt and pepper
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.