Artichoke And Tomato Salad Recipes

ARTICHOKE AND TOMATO PANZANELLA

Artichoke and Tomato Panzanella image

"I love my Artichoke and Tomato Panzanella," says Giada. "It is a great go-to recipe because I always have the ingredients in my pantry. All the colors and flavors of the tomatoes, artichokes, basil and olives make this a tasty and vibrant dish."

Provided by Giada De Laurentiis

Categories appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 cups 1 1/2-inch-cubed whole-wheat bread
One 10-ounce package frozen artichoke hearts, thawed (about 2 cups)
2/3 cup extra-virgin olive oil, plus more for drizzling
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
3 large red tomatoes, cut into wedges (about 2 pounds)
1 cup pitted black olives, halved
3/4 cup chopped fresh basil leaves (about 1 bunch)
1/4 cup white wine vinegar

Steps:

Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the bread and artichoke hearts with olive oil and season with salt and pepper. Grill the bread and artichokes until golden brown at the edges, about 6 minutes total, turning every 2 to 3 minutes. Remove the bread and artichokes from the grill and transfer to a large bowl.
Add the tomatoes, olives and basil to the bowl and toss to combine. In a small bowl, stir together the olive oil, white wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.

ARTICHOKE TOMATO SALAD

Artichoke Tomato Salad image

For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories Lunch Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

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

Steps:

Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

TRACY'S TOMATO ARTICHOKE RICE SALAD

Tracy's Tomato Artichoke Rice Salad image

This is a great cold salad dish with little preparation time. It has a Greek flair to it and is delicious. I always come home with an empty dish. The key to it is using fresh tomatoes if you have them. Hope you enjoy it as much as we have.

Provided by tracy918

Categories Salad Vegetable Salad Recipes Tomato Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 9

Ingredients

1 (6 ounce) jar marinated artichoke hearts, liquid reserved
2 tablespoons lemon juice
1 teaspoon finely chopped garlic
½ teaspoon salt
½ teaspoon ground black pepper
3 cups chilled cooked long-grain white rice
3 large tomatoes, seeded and diced
1 cup finely chopped red onion
1 (6 ounce) can pitted whole black olives, drained

Steps:

In a large bowl, mix the reserved artichoke marinade, lemon juice, garlic, salt, and pepper. Gently mix the artichoke hearts, rice, tomatoes, onion, and olives into the bowl. Cover, and refrigerate until serving.

Nutrition Facts : Calories 190.3 calories, Carbohydrate 33.9 g, Fat 5 g, Fiber 3.9 g, Protein 4.5 g, SaturatedFat 0.5 g, Sodium 553.1 mg, Sugar 3.7 g

ARTICHOKE HEART AND TOMATO SALAD

Artichoke Heart and Tomato Salad image

Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant.

Provided by sofie-a-toast

Categories Artichoke

Time 30m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

4 ripe medium tomatoes
8 canned artichoke hearts (not marinated)
1/4 cup olive oil
1 tablespoon wine vinegar
1 garlic clove, pressed (optional)
1 tablespoon fresh tarragon (or a 1/4 tsp dried)
1 tablespoon fresh basil (or 1/4 tsp dried)
2 tablespoons feta cheese
salt
pepper

Steps:

Cut each tomato into 6 wedges and each artichoke into halves.
Blend the rest of the ingredients and pour over the vegetables. Toss.
Chill for 20 minutes.

ARTICHOKE, ROMAINE AND CHERRY TOMATO SALAD

Artichoke, Romaine and Cherry Tomato Salad image

Provided by Terry Kirts

Categories Salad Food Processor Leafy Green Tomato Vegetable No-Cook Picnic Spring Summer Bon Appétit

Yield Makes 6 to 8 Servings

Number Of Ingredients 12

Ingredients

2 6-ounce jars marinated artichoke hearts, drained
1/4 cup balsamic vinegar
2 tablespoons chopped fresh chives or green onion tops
1 tablespoon fresh lemon juice
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
5 tablespoons mayonnaise
1/2 cup extra-virgin olive oil
12 cups torn romaine lettuce
1 small red onion, thinly sliced
2 cups cherry tomatoes, halved
Parmesan cheese, freshly grated

Steps:

Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.

TOMATO AND ARTICHOKE SALAD

Tomato and Artichoke Salad image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

Ingredients

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

Steps:

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

ARTICHOKE AND CHERRY TOMATO SALAD

Artichoke and Cherry Tomato Salad image

Provided by Liza A

Time 10m

Yield 3-4 servings

Number Of Ingredients 9

Ingredients

10 cherry tomatoes, cut in halves
1 (398 ml) can artichoke hearts (not marinated), drained
2 tbsp olive oil
1 tbsp red wine vinegar
1 garlic clove, pressed (optional)
1 tbsp fresh tarragon (or a ¼ tsp dried)
1 tbsp fresh basil (or ¼ tsp dried)
Sea salt and freshly ground pepper
2 tbsp crumbled feta cheese

Steps:

Cut each artichoke into halves and set aside.
In a big bowl, whisk together olive oil, vinegar, garlic and herbs. Season with salt and pepper.
Add artichoke and tomatoes; stir to blend. Serve sprinkled with feta cheese over the top. Chill for 20 minutes.

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