Tomato and Artichoke Salad

So let's just jump right into talking about this Tomato and Artichoke Salad. Basically, it's delightful and you need to have made it like, yesterday. 

It's a simple and light blend which makes it perfect for the springtime! It makes a yummy lunch meal or dinner side dish. This Tomato and Artichoke salad can be eaten alone or spread over a bed of greens, used as a sandwich filling, or served over toast. It's a versatile blend and you really can't go wrong!

I personally love to spoon this over a couple pieces of toasted flax seed bread with a light spread of hummus. Ugh, so good! (Yup… definitely going to whip that up right now)

Enjoy!

Serving Size: 8

What You'll Need:

  • 5 tomatoes, each cut into 6 wedges (I used Roma tomatoes)
  • salt and pepper for taste
  • 1 can artichoke hearts, drained (approx. 8.5 ounces) and quartered
  • 1/3 cup sliced black olives
  • 2 cloves garlic, minced
  • 2 tablespoons apple cider vinegar
  • 1/2 tablespoon fresh parsley, minced

Directions:

  1. Arrange tomatoes on a large platter or in a bowl. Sprinkle with salt and pepper. 
  2. In a small bowl, combine the remaining ingredients. Gently toss to blend. Spoon ingredients over tomatoes. Add more salt and pepper if desired. Serve immediately or to chill, refrigerate for 25-30 minutes. 

*Notes: 

  • Red wine vinegar or white wine vinegar can be used in place of the apple cider vinegar.