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!