Salad with artichokes and tomatoes

Here's a delightful salad recipe featuring artichokes and tomatoes:

Artichoke and Tomato Salad

Ingredients:

• 1 can (14 oz) artichoke hearts, drained and quartered (or use fresh or frozen artichokes if available)
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced (optional)
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp pine nuts or slivered almonds (optional)

Dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar or balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Prepare the Ingredients:

   • If using canned artichoke hearts, drain them and cut them into quarters. If using fresh or frozen, cook according to package instructions or boil until tender, then cut into quarters.
   • Wash and halve the cherry tomatoes.
   • Thinly slice the red onion.
   • Chop the fresh basil leaves.
   • Slice the Kalamata olives if using.

2. Make the Dressing:

   • In a small bowl, whisk together the olive oil, red wine vinegar (or balsamic vinegar), Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper until the dressing is well combined.

3. Assemble the Salad:

   • In a large bowl, combine the artichoke hearts, cherry tomatoes, red onion, olives (if using), and fresh basil.
   • Drizzle the dressing over the salad and toss gently to coat.

4. Add Toppings (Optional):

   • Sprinkle crumbled feta cheese and pine nuts or slivered almonds over the top for added flavor and texture.

5. Serve:

   • Serve immediately, or let it sit for about 15 minutes to allow the flavors to meld.

This artichoke and tomato salad is fresh and flavorful, with a great balance of textures and tastes!