Ingredients
Scale
- 1 can artichoke hearts (drained and chopped)
- 2 cups cherry tomatoes (halved)
- 1/4 cup red onion (finely chopped)
- 1/4 cup kalamata olives (pitted and sliced)
- 1/4 cup fresh parsley (chopped)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Salt (to taste)
- Pepper (to taste)
- 1/4 teaspoon dried oregano (optional)
Instructions
- Drain and chop the artichoke hearts. Halve the cherry tomatoes and finely chop the red onion.
- In a large bowl, mix together the chopped artichokes, cherry tomatoes, red onion, olives, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and oregano.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or let it chill for 30 minutes.
- Prep Time: 15