Tomato Artichoke Salad
This lemon-garlic flavored tomato, marinated artichoke and rice salad is at its best with vine-ripened tomatoes.
1 (6-ounce) jar marinated artichoke hearts
2 tablespoons lemon juice
1 teaspoon finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 cups cooked, cold rice
1 1/2 pounds (3 large) fresh California tomatoes,seeded, diced and drained
1 cup finely chopped red onion
1 (5.75-ounce) can pitted whole black olives, drained and cut in quarters
1/4 cup chopped flat-leaf parsley
- Drain artichoke hearts, reserving marinade. Roughly slice artichoke hearts lengthwise; reserve.
- Combine lemon juice, garlic, salt and pepper. Beat in reserved marinade.
- Gently combine dressing with rice, artichoke hearts and remaining ingredients.
Makes 6 servings.
Recipe provided courtesy of the California Tomato Commission.