Herbed Artichoke And Tomato Salad Recipe

About this recipe

This vibrant vegan salad combines tender artichoke hearts, juicy tomatoes, and a medley of fresh herbs in a tangy dressing. Perfect for a light dinner or as a side dish, it’s both flavorful and satisfying.

Ingredients

• 25 g Parsley
• 400 g Pastazara Finely Chopped Tomatoes
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 400G Chtoura Foods Boiled Chickpeas In Brine
• 1 pc (14 g) On1Y Basil Herbs
• 50 g Basil
• 150 g Spring Onion (Kandychi Path)
• 1 kg Whole Farm Grocery Sugar (Packet)
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder
• 500 ml Colavita White Wine Vinegar

Instructions

1. 1. Cook 1 package (about 400 g) of frozen artichoke hearts according to the package instructions, then drain and let cool slightly.
2. 2. Slice 4 medium tomatoes into wedges and set aside.
3. 3. In a small bowl, whisk together 2 tbsp tarragon vinegar, 3 tbsp olive oil, 1 tsp sugar, 1 tsp salt, and 1/8 tsp pepper to create the dressing.
4. 4. Finely chop 1/2 cup fresh tarragon, 1/4 cup parsley, 2 tbsp chives, and 1 tsp basil. Add the herbs to the dressing and mix well.
5. 5. Arrange the cooked artichoke hearts and tomato wedges on a serving platter. Drizzle the herb dressing evenly over the top.
6. 6. Let the salad sit for 10 minutes to allow the flavors to meld, then serve at room temperature.