Description
A light and tangy salad featuring juicy tomatoes, tender artichoke hearts, and briny capers, tossed in a simple vinaigrette. Perfect for a summer side dish or a quick lunch.
Ingredients
Scale
For the Crust:
- 4 large ripe tomatoes, cut into wedges
- 1 (14 oz) can artichoke hearts, drained and quartered
- 3 tablespoons capers, drained
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
1. Prepare the Crust:
- In a large bowl, combine the tomato wedges, quartered artichoke hearts, and capers.
- In a small bowl, whisk together the olive oil, red wine vinegar, minced garlic, oregano, salt, and pepper until well combined.
- Pour the vinaigrette over the tomato mixture and toss gently to coat.
- Let the salad sit at room temperature for 10 minutes to allow flavors to meld.
- Sprinkle with fresh parsley before serving.
Notes
You can customize the seasonings to taste. For extra flavor, add thinly sliced red onion or a pinch of red pepper flakes.