Tomato Artichoke Salad Recipes

ORZO TOMATO ARTICHOKE SALAD

Orzo Tomato Artichoke Salad image

Fresh tomatoes, artichoke hearts, black olives, and orzo with an olive oil, balsamic, and basil dressing.

Provided by my2funsons

Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 8

Ingredients

2 cups uncooked orzo pasta
½ cup extra-virgin olive oil
¼ cup balsamic vinegar
1 tablespoon chopped fresh basil, or to taste
1 (14 ounce) can artichoke hearts, drained and chopped
2 tomatoes, chopped
1 (6 ounce) can sliced black olives, drained
½ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.

Nutrition Facts : Calories 304.4 calories, Carbohydrate 35.5 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 3 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 360.2 mg, Sugar 3.2 g

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

TOMATO ARTICHOKE SALAD

Tomato Artichoke Salad image

Here's a light, refreshing salad that boasts the rich flavor of artichokes, olives and summer-ripe tomatoes. From Clara Coulston of Washington Court House, Ohio, this makes a nutritious side dish with all kinds of entrees.

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

Ingredients

1/4 cup lemon juice
1/4 cup chopped seeded peeled cucumber
2 tablespoons fat-free plain yogurt
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1 can (2-1/4 ounces) sliced ripe olives, drained
2 medium tomatoes, seeded and chopped
1/2 cup julienned silken firm tofu
1/2 cup chopped red onion

Steps:

For dressing, in a blender or food processor, combine the lemon juice, cucumber, yogurt, oregano, salt and pepper; cover and process until blended. , In a bowl, combine the artichokes, olives, tomatoes, tofu and onion. Add dressing and toss to coat. Cover and refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 102 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 555mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

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, 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.

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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