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
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  • 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


  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.

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