Artichoke Tomato Salad Recipe
- 5 large tomatoes (about 2 pounds), cut into wedges
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 tablespoons minced fresh parsley
- 2 tablespoons white wine vinegar
- 2 garlic cloves, minced
- 1. Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes. Yield: 8 servings.
3/4 cup: 74 calories, 5g fat (1g saturated fat), 0 cholesterol, 241mg sodium, 7g carbohydrate (3g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Reviews for Artichoke Tomato Salad
"Very good vegan side dish. Easy to put together and can be made ahead of time easily. Also Christmasy colors! Thank you for sharing!"
"This tomato salad is SO good!! I take it to potlucks and like to serve it with a BBQ supper! After reading these reviews I need to remember to add mozzarella or Feta cheese just before serving!"
"This is a very pretty and easy dish to make. After 1st making it I was worried if the garlic would overpower the flavors, but I let it marinade for several hours and it was very tasty. I ended up using cherub tomatoes and cut them in half. Before serving I sprinkled feta cheese on top. Wonderful side dish for Italian dishes! TOH Field Editor"
"This is the BEST tomato salad ever! I make this all the time, cause I love tomatoes and artichokes! Fantastic all year long and so classy looking to serve it for a party. Thank you Deborah for sharing it with us all!"
"Used balsamic vinagrette and added mozzarella cheese cubes"
"I haven't tried it yet, but I will. Yes good marinated olives, red wine vinegaror balsalmic, maybe basil,maybe oregano. Probably tomorrow"
"Thanks for this recipe! Everyone in my family of five really enjoyed it. I did substitute balsamic vinaigrette for the plain white wine vinegar, as I couldn't really fathom the idea of a salad with just vinegar and no oil. I did not add any cheese, but I think it would definitely be a nice addition. Maybe some marinated bocconcini (the little mozzarella balls)? Or feta. I think next time I will also use good marinated Greek olives rather than canned. Thanks again!"
"I use the drained oil from the artichokes to make a dressing. Throwing it away is absolutely wasteful!"
"I've been making a similar recipes for years. I make my own vinaigrette and sometimes will use fresh basil instead of the parsley. Rather than feta cheese, I would use a mozzarella."
"Just curious - how would feta cheese add zip? Do you mean use the tomato & basil flavored one maybe?"
"Click the "View this recipe now" link in the initial post. This is an automated post that takes comments from a recipe's detail page and adds them to the forum. The recipe in its entirity will not appear here, but rather on the page that you go to after clicking "View this recipe now."Erik "
"Why no ingredients????????????"
"Sounds good but what's in it?"
"What are the ingredients???"