Tomatoes And Artichokes With Basil
Christy Rost
| Ingredients: | |
|---|---|
| 5 to 6 | medium vine-ripened tomatoes, rinsed |
| 1 | 14-ounce can artichoke hearts, drained and quartered |
| 2 | stems fresh basil |
| ¾ | teaspoon Dijon mustard |
| 1 | tablespoon red wine vinegar |
| 2 | tablespoons olive oil |
| coarse salt and freshly ground black pepper, to taste | |
Slice tomatoes in half and slice each half into 3 wedges. Transfer tomatoes and artichokes to a medium mixing bowl and set aside.
Coarsely chop 1 cluster of basil leaves, discarding the stem, and add them to the tomatoes. Tear the remaining basil leaves from their stem and sprinkle the whole leaves over the tomatoes.
In a small mixing bowl, lightly whisk together the Dijon mustard, red wine vinegar, olive oil, coarse salt, and black pepper. Pour the vinaigrette over the tomato mixture and gently toss with a spoon. Serve immediately or cover and chill until ready to serve.
Recipe serves 6 to 8.
Category: Salads | Side Dishes