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Artichoke Tomato Salad

artichoke tomato

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What a beautiful salad! And incredibly easy with only 2 steps! It’s a healthy dish, good any time of year. You can add shredded rotisserie chicken to make it a main dish.  

 8-10  servings.


  • 5 – 8 large tomatoes, cut in wedges (or you can use grape tomatoes for a different look)
  • salt and pepper to taste
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained ( I usually use less)
  • 2 tablespoons fresh parsley, minced (dry parsley flakes work too, but definitely tastes better with fresh)
  • 2 tablespoons white wine vinegar
  • 2 garlic cloves, minced
  • 1 red onion, sliced  (optional)
  • Feta cheese, crumbled (optional)


  • Cut tomatoes into wedges, mince parsley and cloves. (slice red onion if using in the recipe)
  • Arrange tomato wedges on a large platter; sprinkle with salt and pepper to taste. In a small bowl, toss remaining ingredients; spoon over tomatoes.

TIP: In my family, everything’s better with feta! Sprinkle feta cheese over salad for a little extra flavor!

image from Melissa Walker Horn at

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