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

• 50G Picard Chopped Flat Parsley
• 50G Picard Chopped Chives
• 6 X 400G Cirio Polpa Finissima Finely Chopped Italian Tomatoes
• 250 ml Critida Lemon Infused Olive Oil 250Ml
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• 15G Terre Exotique Chopped Basil, 15G
• - Nearly Naked Veg Basil 100g
• 200 Ml Nicolas Alziari Tarragon Vinegar, 200Ml
• - Silver Spoon Granulated Sugar
• - Tata Salt

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 basil, 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.