Ingredients
Equipment
Method
Preparation Steps
- Wash the cherry tomatoes and slice them in half.
- Rinse the artichoke hearts under cold water and chop them.
- Finely dice the red onion and combine all ingredients in a large mixing bowl.
- Slice the black olives and add them to the bowl along with torn basil leaves.
- In a separate bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, and minced garlic.
- Season the dressing with salt and pepper to taste.
- Drizzle the dressing over the salad and toss gently to combine.
- If using, crumble feta cheese over the salad and toss lightly.
- Let the salad rest at room temperature for about 15 minutes before serving.
- Serve the salad chilled or at room temperature.
Nutrition
Notes
The salad is best enjoyed fresh and can be customized with different olives or ingredients as desired.
