Artichoke Tomato Salad
For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. —Deborah Williams, Peoria, Arizona
Ingredients
- 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
Directions
-
1Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.
This reviews section is powered by Viafoura, whose privacy policy governs its data practices.
