Artichoke, Tomato & Olive Salad

The key to this salad is to use antipasto ingredients that you love. If you’re crazy about spicy olives, throw in a bunch. If you like roasted peppers, add them. Make sure to incorporate the oils and sauces from jarred and bottled ingredients. Don’t drain any of the vegetables; instead, scoop them out with their liquid.

Ingredients

  • ½ cup (3 oz/90 g) marinated artichoke hearts, quartered
  • ¼ cup (2 oz/60 g) oil-packed sun-dried tomatoes
  • ¼ cup ( oz/45 g) marinated olives
  • 2 heirloom tomatoes, thinly sliced
  • 1 avocado, pitted, peeled, and thinly sliced
  • Extra-virgin olive oil for drizzling
  • Juice of ½ lemon
  • Kosher salt and freshly ground black pepper
  • Red pepper flakes for sprinkling
  • Crusty baguette or Homemade Pita Chips with Za’atar for serving

Method

In a bowl, combine the artichoke hearts, sun-dried tomatoes, olives, heirloom tomatoes, and avocado. Drizzle with oil and lemon juice and season with salt, black pepper, and red pepper flakes. Stir gently until blended.

Let stand for about 15 minutes before serving to allow the flavors to mingle. Serve with a crusty baguette.

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