Artichoke, Fennel, and Tricolor Tomato Salad

Artichoke, Fennel, and Tricolor Tomato Salad
Photo by James Carrier


  • 1 cup lightly packed rinsed fresh basil leaves (3/4 to 1 1/2 in. long)
  • 2 jars (6 1/2 oz. each) marinated artichoke hearts, drained (reserve marinade)
  • 1 tablespoon Dijon mustard
  • ½ cup slivered red onion
  • 6 cups cherry tomatoes (use a mix of red, yellow, and orange, each about 3/4 in. wide), rinsed and drained
  • Fresh-ground pepper
  • 1 cup pitted calamata olives
  • + 3 more ingredients
    • 1 head fennel (about 3 in. wide)
    • 1 teaspoon minced garlic
    • 2 tablespoons balsamic vinegar

1. In a wide, shallow bowl, whisk 1/4 cup artichoke marinade (discard remainder or save for other uses), vinegar, mustard, and garlic. 2. Rinse and drain fennel. Cut off and save a few feathery green leaves for garnish. Trim off and discard remaining stalks, root end, and any bruised areas. Cut h...

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