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.
Ingredients
- 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)
Directions
- 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 unsplash.com
Leslie Farin is the Publisher and Founder of 50PlusToday. She is an experienced communications and marketing professional passionate about working with older adults and their families. She works with a team of writers to provide essential and cutting-edge information related to the 50Plus community.