Artichoke & Tomato Salad

​Ingredients:

• 1 Can Artichokes
• 1 Pt Cherry Tomatoes
• 1/4 Cup Fresh Parsley
• Pepper (to taste)
• 1/4 Red Onion (thin cut)
• Salt
• 2 TBSP Capers (rinsed, drained)

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Vinaigrette Dressing:

• 1/4 Cup Extra Virgin Olive Oil
• 1 Garlic Clove (minced)
• Pepper (to taste)
• Salt (to taste)
• 1 TBSP Apple Cider Vinegar
• 2 TBSP Fresh Lemon Juice
• 1/2 TSP Dijon Mustard
• 1 TSP Oregano

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Instructions:

Combine all vinaigrette ingredients together and whisk. Set aside.

Slice cherry tomatoes in half, place in a mixing bowl and sprinkle with salt. Rinse, drain artichoke and add to the mixing bowl. Finely cut purple onion and add to the mixing bowl. Add remaining ingredients and gently toss.

Whisk ​Vinaigrette Dressing and pour into your prepared salad. Gently toss. Serve chilled or at room temperature.

Tips:

• Adjust Apple Cider Vinegar and Lemon Juice to your taste buds accordingly.
• Cut the Artichoke and Cherry Tomato into smaller pieces to serve salad on crusty bread for a bruschetta appetizer. 
• Leftovers last 2 – 3 days refrigerated.
• Makes for a great potluck side dish especially since serving is at room temperature or chilled.
• Marinated artichokes in oil adds a depth of flavor.
• Optional salad ingredients: Almonds, Chickpeas, Feta Cheese, Parmesan Cheese, Pine Nuts (toasted).
• Pairs well with chicken and fish.
• Prepare in advance or just before serving.
• Salt will draw water from the tomatoes, so be mindful.
• Serve at room temperature or chilled.
• Substitute Apple Cider Vinegar with Red Wine Vinegar.
• Substitute Fresh Parsley with Fresh Basil.