Rustic Mediterranean Tomato Salad

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 Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Other: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 66
  • Fat: 2.4g
  • Saturated fat: 1.5g
  • Protein: 5.1g
  • Carbohydrate: 6g
  • Cholesterol: 8mg
  • Iron: 1mg
  • Sodium: 433mg
  • Calories from fat: 33%
  • Fiber: 0.9g
  • Calcium: 105mg


  • 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


  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.
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