Rustic Mediterranean Tomato Salad

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

1. 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.