Description
A vibrant, tangy salad featuring juicy tomatoes, tender artichokes, and briny capers, all tossed in a zesty lemon vinaigrette.
Ingredients
Scale
For the Crust:
- 4 large ripe tomatoes, chopped
- 1 can (14 oz) artichoke hearts, drained and quartered
- 2 tablespoons capers, drained
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- In a large bowl, combine the chopped tomatoes, artichoke hearts, capers, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until well combined.
- Pour the dressing over the tomato and artichoke mixture and toss gently to coat all ingredients evenly.
- Let the salad sit for 10-15 minutes to allow the flavors to meld before serving.
Notes
You can customize the seasonings to taste.