Description
A vibrant and tangy salad featuring ripe tomatoes, marinated artichoke hearts, and briny capers, perfect for a light lunch or side dish.
Ingredients
Scale
- 4 large ripe tomatoes, diced
- 1 (14 oz) can artichoke hearts, drained and quartered
- 3 tablespoons capers, drained
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- In a large bowl, combine diced tomatoes, artichoke hearts, capers, red onion, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, and minced garlic. Season with salt and pepper.
- Pour dressing over the salad and toss gently to combine.
- Let the salad sit at room temperature for 10 minutes to allow flavors to meld, then serve.
Notes
For a more robust flavor, add a pinch of dried oregano or a splash of lemon juice. This salad can be refrigerated for up to 2 days, but bring to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Salad
- Cuisine: Mediterranean
Nutrition
- Calories: 145
- Sugar: 4 g
- Fat: 10 g
- Carbohydrates: 12 g
- Protein: 3 g