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Robyn Gleason
Tomato, Artichoke and Olive Salad
Tomato, Artichoke and Olive Salad is as simple as tossing the three ingredients on a plate and drizzle with an easy dressing. A great side dish or even a mid-afternoon snack.
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Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Servings:
4
persons
Course:
Salad
Calories:
257
Ingredients
Method
Nutrition
Ingredients
1x
2x
3x
?
6
Roma tomatoes, cut lengthwise and then quartered
kosher salt and freshly cracked black pepper
14
ounces
marinated artichokes, drained and chopped
6
ounces
small jar of sliced black olives
3
tbsp
fresh parsley, chopped
2
tbsp
extra virgin olive oil
1
tbsp
white balsamic vinegar
3
garlic cloves, minced (maybe 2 if you’re not a fan of garlic)
small handful of fresh parsley
Method
Place cut tomatoes on serving platter. Salt and pepper to taste.
Combine artichokes, olives, parsley, olive oil, balsamic vinegar and garlic, mixing well. Spoon on to tomatoes and top with additional fresh parsley.
Nutrition
Calories:
257
kcal
Carbohydrates:
11
g
Protein:
2
g
Fat:
22
g
Saturated Fat:
2
g
Sodium:
1046
mg
Potassium:
263
mg
Fiber:
4
g
Sugar:
4
g
Vitamin A:
2175
IU
Vitamin C:
38
mg
Calcium:
59
mg
Iron:
1.4
mg
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