Rustic Mediterranean Tomato Salad

recipe
This marinated salad is easy to transport. Just take it in the plastic bag, and transfer it to a serving bowl when you arrive.

Yield:

6 servings (serving size: 3/4 cup)

Recipe from

Recipe Time

Prep: 17 Minutes
Other: 2 Hours

Nutritional Information

Calories 66
Fat 2.4 g
Satfat 1.5 g
Protein 5.1 g
Carbohydrate 6 g
Cholesterol 8 mg
Iron 1 mg
Sodium 433 mg
Caloriesfromfat 33 %
Fiber 0.9 g
Calcium 105 mg

Ingredients

1 (14-ounce) can quartered artichoke hearts, drained
2 cups grape tomatoes, halved
1/4 cup finely chopped red onion
1/4 cup sliced pepperoncini peppers (about 6)
3 ounces part-skim mozzarella cheese, cut into 1/4-inch cubes
2 tablespoons chopped fresh parsley
2 tablespoons drained capers
1 1/2 tablespoons chopped fresh basil leaves
1 1/2 tablespoons cider vinegar
1/8 teaspoon salt

Preparation

Cut artichoke quarters in half lengthwise, if desired, and place in a large zip-top plastic bag. Add tomatoes and remaining ingredients. Seal bag; toss to coat. Chill 2 hours.

Note:

Oxmoor House Healthy Eating Collection

January 2008
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