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Tomato, artichoke and feta salad
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| Artist: |
_ |
| Categories: |
Artichoke, Salads, Tomatoes, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| 2
| can | Artichoke hearts, 14 oz | | 1/2
| lbs | Feta cheese, cut in ? | | | -cubes | | 1
| cup | Red onion, finely sliced | | 2
| large | Tomatoes, cut in ? cubes | | | FOR THE DRESSING | | 1
| tbsp | Red wine vinegar | | 1/4
| tsp | -Salt | | 1/2
| tsp | Garlic, finely chopped | | 1 1/2
| tsp | Oregano, dried | | 1/2
| tsp | Black pepper | | 1/2
| cup | Basil leaves, finely sliced | | 1
| cup | Parsley, coarsely chopped | | 1/2
| cup | Olive oil |
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Procedures:
| 1 | Cut the artichoke hearts in quarters, place on paper towels to drain for ?hour. | | 2 | Cut the feta cheese in ? cubes; slice the onion. | | 3 | Put them in a large bowl and set aside. | | 4 | Make the dressing: stir the vinegar, salt and garlic together. | | 5 | Add the oregano, pepper, basil and parsley; then slowly beat in the oil. | | 6 | Pour the dressing over the feta and onions and toss well. | | 7 | Add the drained artichokes to the feta and toss (may be prepared ahead to this point. | | 8 | Will kept refrigerated several days). | | 9 | When ready to serve, add the tomato cubes and toss everything together. | | 10 | Serves: 8 to 1 |
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