Tomato and Artichoke Heart Salad

A plate full of this and some bread along side would make an excellent dinner.  I think this might be my favorite way to eat summer tomatoes.  It’s definitely in the top 59 ways to eat them   We had this salad with Cheese Stuffed Zucchini Boats.  It makes for a fabulous combination.  This recipe also comes from the New Recipes from Moosewood Restaurant cookbook.

I have no ingredient picture this time.  I was waiting on my husband to bring home tomatoes from a produce market.  Ours just haven’t produced as many as we need.  I really think it’s the weather.  At least that’s my excuse.

3 or 4 ripe tomatoes (I used 1 great big one)

can of artichoke hearts, not marinated

1/2 cup oil

1/8 cup white wine vinegar

1 clove garlic, pressed or minced

1 or 2 Tbs. fresh herbs, like basil or tarrogon or 1/2 tsp. dried herbs

salt and pepper

Cut the tomatoes and artichoke hearts into large bite-size pieces.  Mix the other ingredients and toss with the veggies.  Enjoy!