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Tomato, Artichoke And Feta Salad

  • 8servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Artichoke hearts - 14

  2. 1/2 lb 227g / 8oz Feta cheese - cut in

  3. 1/2"

  4. 1 cup 62g / 2 1/5oz Red onion - finely sliced

  5. 2 cups 125g / 4.4oz Tomatoes - cut in

  6. 1/2" cubes (large)

  7. For The Dressing

  8. 1 tablespoon 15ml Red wine vinegar

  9. 1/4 teaspoon 1 1/3ml Salt

  10. 1/2 teaspoon 2 1/2ml Garlic - finely chopped

  11. 1 1/2 teaspoons 7 1/2ml Oregano - dried

  12. 1/2 teaspoon 2 1/2ml Black pepper

  13. 1/2 cup 20g / 0.7oz Basil leaves - finely sliced

  14. 1 cup 146g / 5.1oz Parsley - coarsely chopped

  15. 1/2 cup 118ml Olive oil

Instructions Jump to Ingredients ↑

  1. Cut the artichoke hearts in quarters, place on paper towels to drain for 1/2 hour. Cut the feta cheese in 1/2" cubes; slice the onion. Put them in a large bowl and set aside. Make the dressing: Stir the vinegar, salt and garlic together.

  2. Add the oregano, pepper, basil and parsley; then slowly beat in the oil. Pour the dressing over the feta and onions and toss well.

  3. Add the drained artichokes to the feta and toss (may be prepared ahead to this point. Will kept refrigerated several days).

  4. When ready to serve, add the tomato cubes and toss everything together.

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