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Tomato and Artichoke Salad with Capers

A colorful and zesty salad featuring juicy tomatoes, tender artichokes, and bold capers, perfect for any occasion.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Salad Ingredients
  • 2 cups cherry tomatoes, halved Use the freshest tomatoes available.
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 2 tablespoons capers, rinsed Rinse to reduce excess saltiness.
  • 1/4 cup red onion, finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish

Method
 

Preparation
  1. Begin by cutting the cherry tomatoes in half and chopping the artichoke hearts.
  2. Finely chop the red onion.
Mixing
  1. In a large serving bowl, combine the halved cherry tomatoes, chopped artichoke hearts, capers, and red onion. Toss gently to mix all the ingredients well.
Dressing
  1. In a small bowl, whisk together the extra virgin olive oil, lemon juice, salt, and pepper.
  2. Drizzle the dressing over the vegetable mixture and toss gently until everything is evenly coated.
Serving
  1. Add fresh basil leaves for garnish and serve chilled or at room temperature.

Notes

Let the salad sit for about 10 minutes before serving for better flavor melding. Store leftovers in an airtight container in the refrigerator for up to 2 days. Best enjoyed cold or at room temperature.