Recipe courtesy of Julie Song

Tomato and Artichoke Salad

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  • Yield: 4 servings
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Balsamic Vinaigrette:

1 teaspoons Dijon

2 tablespoons balsamic vinegar

1/4 cup olive oil

Salt and pepper


4 large tomatoes cut into wedges

1/2 red onion, thinly sliced

3 cups frozen artichoke hearts, thawed, halved or quartered, depending on size

2 tablespoons chopped parsley


  1. In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
  2. Toss vegetables with vinaigrette and parsley, transfer to serving bowl.