Artichoke Tomato Salad Recipe

Ingredients

  • 5 large tomatoes (about 2 pounds), cut into wedges
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 jar (7-½ ounces) marinated quartered artichoke hearts, drained
  • 1 can (2-¼ ounces) sliced ripe olives, drained
  • 2 tablespoons minced fresh parsley
  • 2 tablespoons white wine vinegar
  • + 1 more ingredients
    • 2 garlic cloves, minced

1. Arrange tomato wedges on a large serving platter; sprinkle with salt and pepper. In a small bowl, combine the remaining ingredients. Spoon over tomatoes. Refrigerate leftovers. Yield: 8 servings.

View full recipe at SpringPad

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