Ingredients
Scale
- 1 can artichoke hearts, drained and chopped
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Drain the artichoke hearts well and chop them into bite-sized pieces.
- Halve the cherry tomatoes and place them in a mixing bowl.
- Chop the red onion finely and add it to the bowl with the tomatoes and artichokes.
- Tear or chop the basil and sprinkle it over the vegetables.
- Drizzle the olive oil and balsamic vinegar over the salad.
- Season with salt and pepper, then toss gently to combine.
- Taste and adjust seasoning add a touch more vinegar or oil if desired.
- Chill briefly or serve immediately at room temperature.
Notes
Drain artichokes well to avoid wateriness. Use ripe cherry tomatoes for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian