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!