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Artichoke and Cherry Tomato Salad

Bright cherry tomatoes and tender artichoke hearts come together in a refreshing salad, tossed with olive oil, vinegar, and herby goodness, topped with feta for a creamy finish.
Course Salad
Cuisine Mediterranean
Keyword fresh ingredients, healthy, quick recipe, vegetarian
Prep Time 10 minutes
Cook Time 1 minute
Total Time 10 minutes
Servings 3 -4 servings
Calories 150kcal
Author Liza A

Ingredients

  • 10 cherry tomatoes cut in halves
  • 1 398 ml can artichoke hearts (not marinated), drained
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1 garlic clove pressed (optional)
  • 1 tbsp fresh tarragon or a 1/4 tsp dried
  • 1 tbsp fresh basil or 1/4 tsp dried
  • Sea salt and freshly ground pepper
  • 2 tbsp crumbled feta cheese

Instructions

  • Cut each artichoke into halves and set aside.
  • In a big bowl, whisk together olive oil, vinegar, garlic and herbs. Season with salt and pepper.
  • Add artichoke and tomatoes; stir to blend. Serve sprinkled with feta cheese over the top. Chill for 20 minutes.

Notes

Recipe adapted: Food.com

Nutrition

Calories: 150kcal | Carbohydrates: 8g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 300mg | Fiber: 3g | Sugar: 3g