5 large tomatoes (about 2 pounds), cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh parsley
2 tablespoons white wine vinegar
2 garlic cloves, minced
Instructions
Arrange tomato wedges on a large serving platter; sprinkle with salt and pepper. In a small bowl, combine the remaining ingredients. Spoon over tomatoes. Refrigerate leftovers. Yield- 8 servings.
Originally Submitted
9/13/2010
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You can add this Artichoke Tomato Salad recipe to your own private DesktopCookbook.
