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–+ servings
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
Total Time 10 minutes
Servings: 4 persons
Course: Salad
Calories: 257
Ingredients Method Nutrition

Ingredients
  

  • 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
 

  1. Place cut tomatoes on serving platter. Salt and pepper to taste.
  2. Combine artichokes, olives, parsley, olive oil, balsamic vinegar and garlic, mixing well. Spoon on to tomatoes and top with additional fresh parsley.

Nutrition

Calories: 257kcalCarbohydrates: 11gProtein: 2gFat: 22gSaturated Fat: 2gSodium: 1046mgPotassium: 263mgFiber: 4gSugar: 4gVitamin A: 2175IUVitamin C: 38mgCalcium: 59mgIron: 1.4mg

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