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Categories:
baby artichokes red bell pepper red onions cucumber black olives tomato grapes capers clove garlic extra-virgin olive oil white wine vinegar lemon juice salt ground black pepper parsley
Viewed: 72 - Published at: 7 years agoIngredients
- 6 baby artichokes, cooked or 14-oz (398 mL) can artichoke hearts, rinsed and drained
- Half red bell pepper, cut into thin strips Half
- 1/4 cup (50 mL) thinly sliced red onions
- 1 1-inch (2.5 cm) piece English cucumber, thinly sliced
- 5 black olives, pitted and halved
- 1 ripe large tomato, cut into 1/2-inch (1 cm) wedges
- 12 seedless grapes, halved
- 1 tsp (5 mL) drained capers
- 1 clove garlic, pressed
- 2 tbsp (25 mL) extra virgin olive oil
- 1 tbsp (15 mL) white wine vinegar
- 1 tbsp (15 mL) lemon juice
- 1/4 tsp (1 mL) salt
- 1/8 tsp (0.5 mL) freshly ground black pepper
- Few sprigs fresh parsley, chopped
Method
- Cut the artichokes in half and put in a salad bowl.
- Add red pepper, onions, cucumber, olives, tomato, grapes and capers.
- Toss gently to mix.
- In a small bowl, whisk together garlic, olive oil, vinegar, lemon juice, salt and pepper until slightly emulsified.
- Drizzle over the salad and toss gently to dress all the pieces, but without breaking up the artichokes too much.
- Garnish with parsley, and serve within 1 hour (cover if it has to wait, but do not refrigerate).
