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!

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  1. Oh! This looks so delicious! I’m definitely making this soon.

  2. That does look great! I’m always interested in ways to use artichoke hearts.

  3. This looks fab-u-lous! I will definitely make this when my tomatoes finally ripen. I love that this is a way to use my fresh basil, too! Thanks, Tiffany!

  4. YUM YUM Yum!!!! I have all the ingrediants to make this today and i will!
    stopping by from AB forums to check out your blog and so far i am hooked!


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