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Vegan artichoke salad with tomatoes

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Ingredients for 2 servings:

  • 1 can artichoke hearts, approx. 240 g
  • 200 g cocktail tomatoes
  • 1 small onion(s)
  • salt and pepper
  • 1 tbsp herb vinegar
  • 2 tbsp olive oil
  • n. B. basil leaves

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Drain the artichoke hearts thoroughly. Quarter the cherry tomatoes. Cut the artichoke hearts into bite-sized pieces. Finely chop the onion. Place everything in a salad bowl. Add the olive oil and season with salt, pepper, and vinegar. If desired, you can add some fresh basil. I like the salad best when it’s been left to marinate for one to two hours.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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