Artichoke Tomato Salad Recipe

Ingredients

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

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.

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