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!
Oh! This looks so delicious! I’m definitely making this soon.
That does look great! I’m always interested in ways to use artichoke hearts.
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!
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!
Could you use the marinated artichock hearts for extra flavor
Tiffany King says
Absolutely! Marinated arichokes will work well.