Artichoke Tomato Salad

Photo: psfreeman

For a little zip, crumble feta over the top. Add shredded rotisserie chicken to make this a main dish. From Deborah Williams: Peoria, AZ Recipe published in Healthy Cooking August/September 2009.

Yield: 8 servings
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


Ingredients

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

Preparation

  1. Arrange tomato wedges on a large serving platter; sprinkle with salt and pepper. In a small bowl, combine the remaining ingredients. Spoon over tomatoes. Refrigerate leftovers.
August 2011

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Artichoke Tomato Salad Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy