Tomatoes And Artichokes With Basil

Christy Rost


5 to 6medium vine-ripened tomatoes, rinsed
114-ounce can artichoke hearts, drained and quartered
2stems fresh basil
¾teaspoon Dijon mustard
1tablespoon red wine vinegar
2tablespoons 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