Wonderful with baked or roast chicken.
1 pound (2 large) fresh California tomatoes, seeded and diced
1/2 cup chopped red onion
1 (2.25-ounce) can sliced ripe olives
1 (6-ounce) jar marinated artichoke hearts
2 tablespoons lemon juice
2 garlic cloves, finely chopped
3 tablespoons chopped fresh basil
1/4 teaspoon crushed hot red pepper flakes
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- In a medium bowl, combine tomato, onion and olives.
- Slice artichoke hearts, reserving marinade. Stir sliced artichoke hearts into tomato mixture; set aside.
- In a small bowl, whisk together lemon juice, garlic, basil, pepper flakes, salt, black pepper, and 2 tablespoons artichoke marinade. Gently mix dressing with tomato mixture.
Makes about 3 1/2 cups.
Recipe provided courtesy of the California Tomato Commission.