Tomato, Artichoke & Feta Salad
Yield
8 servingsPrep
20 minCook
0 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
artichoke hearts
|
*
|
| ½ | pound |
feta cheese
cubed |
|
| 1 | cup |
red onion
sliced |
|
| 2 | large |
tomatoes
cubed |
|
| Dressing | |||
| 1 | tablespoon |
red wine vinegar
|
|
| ½ | teaspoon |
garlic
chopped |
|
| 1 ½ | teaspoons |
oregano
dried |
|
| ½ | teaspoon |
black pepper
|
|
| ½ | cup |
basil
sliced |
*
|
| 1 | cup |
parsley leaves
chopped |
|
| ½ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cans |
artichoke hearts
|
*
|
| 226.8 | g |
feta cheese
cubed |
|
| 237 | ml |
red onion
sliced |
|
| 2 | large |
tomatoes
cubed |
|
| Dressing | |||
| 15 | ml |
red wine vinegar
|
|
| 2.5 | ml |
garlic
chopped |
|
| 7.5 | ml |
oregano
dried |
|
| 2.5 | ml |
black pepper
|
|
| 118 | ml |
basil
sliced |
*
|
| 237 | ml |
parsley leaves
chopped |
|
| 118 | ml |
olive oil
|
|
Directions
Cut the artichoke hearts in quarters, place on paper towels to drain for ½ hour.
Cut the feta cheese in ½ inch cubes; slice the onion.
Put them in a large bowl and set aside.
Make the dressing: Stir the vinegar, salt and garlic together.
Add the oregano, pepper, basil and parsley; then slowly beat in the oil.
Pour the dressing over the feta and onions and toss well.
Add the drained artichokes to the feta and toss.
When ready to serve, add the tomato cubes and toss everything together.
