Description
A refreshing and vibrant Tuscan-inspired salad featuring marinated artichoke hearts, ripe tomatoes, and fresh basil, dressed in a simple vinaigrette.
Ingredients
- 1 can (14 oz) artichoke hearts, drained and quartered
- 2 cups cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- Salt and black pepper to taste
- 1/4 cup shaved Parmesan cheese for garnish (optional)
Instructions
- In a large bowl, combine the quartered artichoke hearts, halved cherry tomatoes, olives, red onion, and fresh basil.
- In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper until well blended.
- Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Let the salad sit at room temperature for 10-15 minutes to allow flavors to meld.
- Serve on a platter or in individual bowls, topped with shaved Parmesan cheese if desired.
Notes
You can customize the seasonings to taste. For added protein, top with grilled chicken or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Side/Salad
- Cuisine: Italian