ARTICHOKE AND TOMATO SALAD RECIPES

Name: Artichoke Tomato Salad
Prep time: 20 min
Total time: 20 min
Yield: 8 servings.
Cuisine: Mediterranean
Ingredients: 5 large tomatoes (about 2 pounds), cut into wedges; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained; 1 can (2-1/4 ounces) sliced ripe olives, drained; 2 tablespoons minced fresh parsley; 2 tablespoons white wine vinegar; 2 garlic cloves, minced

ARTICHOKE TOMATO SALAD RECIPE: HOW TO MAKE IT

Artichoke Tomato Salad Recipe: How to Make It image

For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. —Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 8

Ingredients

5 large tomatoes (about 2 pounds), cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh parsley
2 tablespoons white wine vinegar
2 garlic cloves, minced

Steps:

Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.

Nutrition Facts : Calories 74 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 241mg sodium, CarbohydrateContent 7g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 vegetable

ARTICHOKE HEART AND TOMATO SALAD RECIPE - FOOD.COM

Artichoke Heart and Tomato Salad Recipe - Food.com image

Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

4 ripe medium tomatoes
8 canned artichoke hearts (not marinated)
1/4 cup olive oil
1 tablespoon wine vinegar
1 garlic clove, pressed (optional)
1 tablespoon fresh tarragon (or a 1/4 tsp dried)
1 tablespoon fresh basil (or 1/4 tsp dried)
2 tablespoons feta cheese
salt
pepper

Steps:

Cut each tomato into 6 wedges and each artichoke into halves.
Blend the rest of the ingredients and pour over the vegetables. Toss.
Chill for 20 minutes.

Nutrition Facts : Calories 388.2, FatContent 21.6, SaturatedFatContent 4.2, CholesterolContent 8.4, SodiumContent 307.2, CarbohydrateContent 45.8, FiberContent 29.6, SugarContent 7.9, ProteinContent 12.4

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