Artichoke Tomato Salad

Yields1 Serving

5 large tomatoes cut into wedges

1 jar of 7-1/2 ozs of marinated, quartered and drained artichoke hearts

2 minced garlic cloves

2 tablespoons of white wine vinegar

2 tablespoons of fresh minced parsley

1 jar of 2-1/4 ozs cans of sliced olives, drained

1/4 teaspoon of sea salt

1/4 teaspoon of pepper

1. Onto a large serving platter, arrange the tomato wedges. Sprinkle with the sea salt and the pepper.

2. Into a small bowl combine the remaining ingredients. Spoon this over the tomatoes and then serve!

Nutrition Facts

0 servings

Serving size