ARTICHOKE TOMATO SALAD
For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.
Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
ORZO TOMATO ARTICHOKE SALAD
Fresh tomatoes, artichoke hearts, black olives, and orzo with an olive oil, balsamic, and basil dressing.
Provided by my2funsons
Categories Salad 100+ Pasta Salad Recipes Tomato Pasta Salad Recipes
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 to 10 minutes; drain.
- Whisk olive oil, balsamic vinegar, and basil together in a small bowl for the dressing.
- Combine cooked orzo, artichoke hearts, tomatoes, olives, and Parmesan cheese in a large bowl. Stir dressing into the orzo mixture until all ingredients are well coated. Can be served warm or chilled.
Nutrition Facts : Calories 304.4 calories, Carbohydrate 35.5 g, Cholesterol 3.5 mg, Fat 14.8 g, Fiber 3 g, Protein 8.2 g, SaturatedFat 2.7 g, Sodium 360.2 mg, Sugar 3.2 g
ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI
Provided by Diane Rossen Worthington
Categories Salad Tomato Appetizer Side Vegetarian High Fiber Dinner Lunch Feta Artichoke Summer Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For pesto:
- Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For salad:
- Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.
- Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.
- Serve salad with crostini.
ARTICHOKE HEART AND TOMATO SALAD
Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant.
Provided by sofie-a-toast
Categories Artichoke
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut each tomato into 6 wedges and each artichoke into halves.
- Blend the rest of the ingredients and pour over the vegetables. Toss.
- Chill for 20 minutes.
TOMATO AND ARTICHOKE SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
- Toss vegetables with vinaigrette and parsley, transfer to serving bowl.
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
TOMATOES AND ARTICHOKE HEARTS
The beauty of this tasty salad is in its simplicity.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 5
Steps:
- In a large nonstick skillet, heat olive oil over medium heat. Add garlic cloves; cook until fragrant, about 1 minute. Add plum tomatoes; cook, stirring occasionally, until beginning to soften, 5 to 6 minutes.
- Add artichoke hearts; cook until heated through, 2 to 3 minutes. Season with coarse salt and ground pepper.
Nutrition Facts : Calories 76 g, Fat 3 g, Fiber 2 g, Protein 2 g
TOMATO AND ARTICHOKE SALAD
Healthy salad from Marcus Samuelsson of Aquavit. You can use a coffee grinder and grind pistachios to make the pistachio flour. Pairs nicely with a dry Sauvignon Blanc
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Cook artichokes in a pot with the port wine, white wine and some salt and pepper until fork tender. Remove leaves and leave just the heart.
- Bring a second pot of water to a boil.
- Remove stems from the tomatoes & make a tiny slit in the top of each. Blanch tomatoes in boiling water and place immediately in an ice bath. Remove the skin and slice the tomatoes into eighths.
- In a medium bowl, combine vinegar and olive oil and season with salt and pepper. Place tomatoes and arugula into the vinaigrette mixture.
- Dress salad with vinaigrette.
- Place salad in a single line on plate alternating tomatoes and artichokes.
Nutrition Facts : Calories 625.3, Fat 40.5, SaturatedFat 5.5, Sodium 70.2, Carbohydrate 25.1, Fiber 5, Sugar 10, Protein 4.9
ARTICHOKE STEAK SALAD
"I came up with my hearty main-course salad to take to picnics instead of lugging along a grill. It's perfect for potlucks, too," reveals Pat Briggs from Sarasota, Florida. "Feel free to substitute other meats for the steak, such as leftover roast beef, grilled pork or chicken.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 14
Steps:
- In a jar with a tight-fitting lid, combine the first seven ingredients; set aside. , Grill or broil steak until a thermometer reaches at least 145° (medium-rare). Slice across the grain into thin strips. , In a bowl, combine the steak, mushrooms, artichokes, tomatoes and onions. Shake dressing; pour over steak mixture and toss to coat. Cover and refrigerate for at least 4 hours, stirring occasionally. , Line a serving platter with lettuce; top with steak mixture and dressing. Garnish with eggs.
Nutrition Facts :
ITALIAN TOMATO & ARTICHOKE PLATTER
Put ripe and juicy tomatoes centre-stage in this simple side dish, dressed with basil oil - perfect with grilled or barbecued meats
Provided by Chelsie Collins
Categories Side dish
Time 10m
Number Of Ingredients 5
Steps:
- Make the dressing by combining the chopped basil with the olive oil in a small bowl. Season well.
- Slice the larger tomatoes, leaving smaller ones whole or halved. Lay them on a platter, then top with the onion slices and artichokes. Scatter over the basil leaves, drizzle over the dressing and add a good grinding of black pepper.
Nutrition Facts : Calories 169 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 1.1 milligram of sodium
ARTICHOKE SALAD WITH WARM TOMATO VINAIGRETTE
This artichoke salad channels the classic panzanella with beautiful and delicious results. While the artichokes steam, prepare a vinaigrette with chopped tomato, capers, and croutons. Spoon a bit of the mixture into the centers, then toss the rest with a mix of bacon lardons and snappy chicories before filling them up to the top.
Provided by Lauryn Tyrell
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h45m
Number Of Ingredients 13
Steps:
- Snap tough outer leaves off artichokes; using a serrated knife, remove top third from each. Trim stems so artichokes stand upright. Rub cut surfaces with lemon (to prevent discoloration).
- Place artichokes in a wide pot, stemmed-sides up. Add enough water to come about a third of the way up sides. Season water with salt and bring to a boil. Reduce heat to medium, cover, and steam until artichoke hearts are tender when pierced with the tip of a knife, about 30 minutes.
- Transfer artichokes, stemmed-sides up, to a towel-lined plate to drain. When cool enough to handle, use a spoon to remove center leaves from each artichoke, then to scrape out and discard chokes. Transfer artichokes to refrigerator.
- Meanwhile, preheat oven to 375°F. On a rimmed baking sheet, toss bread with 2 tablespoons oil and season with salt and pepper. Bake until golden and crisp, 10 to 12 minutes.
- Cook bacon in a small nonstick skillet over medium-high heat until fat has rendered and bacon is crisp, 4 to 6 minutes. Using a slotted spoon, transfer to paper towels; discard all but 1 tablespoon fat from skillet.
- Add 1 tablespoon oil, shallot, and a pinch of salt to skillet; cook over medium heat until softened, 2 to 3 minutes. Add 2 tablespoons vinegar and capers; cook until reduced slightly, 2 to 3 minutes. Stir in tomato and season with salt and pepper; cook until heated through, about 30 seconds. Transfer to a large bowl and stir in oregano and croutons. Season to taste.
- Score an X in the inside of each artichoke heart with the tip of a knife, then spoon about 1 tablespoon dressing mixture into each. Toss remaining dressing with chicories, basil, bacon, and remaining 1 tablespoon oil and 1 teaspoon vinegar. Season to taste; divide between artichokes and serve.
More about "tomato and artichoke salad recipes"
MARINATED ARTICHOKE SALAD WITH TOMATOES AND FETA
From livelytable.com
5/5 (1)Category Side DishAuthor Nancy CorneliusCalories 160 per serving
- Tear packages of artichokes open and keep sip-top sealed. Microwave according to package directions for 6 minutes. Remove from the microwave and let cool until they are cool enough to handle.
- Remove leaves from artichokes (save them to eat!). Scoop out fuzzy chokes and discard. Cut hearts into quarters.
- In a small bowl or glass measuring cup, use a fork to mash garlic clove with salt until a paste is formed. Whisk in lemon juice, vinegar and olive oil.
ARTICHOKE TOMATO SALAD • SIMPLE NOURISHED LIVING
From simple-nourished-living.com
AVOCADO, TOMATO AND ARTICHOKE HEART SALAD - TASTY …
From tastykitchen.com
10 BEST MARINATED ARTICHOKE SALAD RECIPES | YUMMLY
From yummly.com
TOMATO AND ARTICHOKE SALAD WITH CAPERS | RECIPETIN EATS
From recipetineats.com
ARTICHOKE SALAD RECIPES | ALLRECIPES
From allrecipes.com
MARINATED TOMATO AND ARTICHOKE SALAD : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHICK PEA SALAD WITH ARTICHOKE HEARTS AND SUN DRIED TOMATOES
From carriesexperimentalkitchen.com
TOMATO, OLIVE, AND ARTICHOKE SALAD — SALT & BAKER
From saltandbaker.com
TOMATO AND ARTICHOKE SALAD WITH MINT DRESSING
From thedevilwearssalad.com
TOMATO-AND-ARTICHOKE SALAD - FOODS AND DIET
From foodsanddiet.com
TOMATO-AND-ARTICHOKE SALAD - RECIPE FLOW
From recipeflow.com
ARTICHOKE SALAD - COOK2EATWELL - RECIPES
From cook2eatwell.com
TOMATO ARTICHOKE AND OLIVE SALAD - BARRIE HILL FARMS
From barriehillfarms.com
ARTICHOKE, ASPARAGUS, & TOMATO PASTA SALAD - LIFE IS BUT A DISH
From lifeisbutadish.com
ARTICHOKE HEART SALAD - THERESCIPES.INFO
From therecipes.info
TOMATO AND ARTICHOKE HEART SALAD - EAT AT HOME
From eatathomecooks.com
TOMATO AND ARTICHOKE SALAD - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
ARTICHOKE AND SUN-DRIED TOMATO PASTA SALAD RECIPE | MYRECIPES
From myrecipes.com
TOMATO & ARTICHOKE PASTA SALAD - COOKING WITH ELO
From cookingwithelo.com
ROMAINE AND POTATO SALAD WITH ARTICHOKE, TOMATO, AND PARSLEY …
From pinterest.ca
ARTICHOKE SALAD WITH GREEN BEAN AND TOMATO RECIPE
From olivemagazine.com
CHICKEN, TOMATO, AND ARTICHOKE SALAD RECIPE | MYRECIPES
From myrecipes.com
TUSCAN ARTICHOKE TOMATO SALAD - SHORTGIRLTALLORDER
From shortgirltallorder.com
ITALIAN ARTICHOKE AND TOMATO PASTA SALAD - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
ZEHRS - CHICK PEA ARTICHOKE AND SUNDRIED TOMATO SALAD
From androidconfig.myfitnesspal.com
FARRO AND ARTICHOKE SALAD WITH OLIVES AND DRIED TOMATOES
From theveganatlas.com
10 BEST ARTICHOKE AND SUN DRIED TOMATO SALAD RECIPES
From yummly.com
MARINATED TOMATO AND ARTICHOKE SALAD - OCEAN MIST FARMS
From oceanmist.com
TOMATO AND ARTICHOKE SALAD - CHAMPSDIET.COM
ARTICHOKE PASTA SALAD - WHAT'S GABY COOKING
From whatsgabycooking.com
AVOCADO, ARTICHOKE, AND TOMATO SALAD – BYTES BITS 'N BOOZE
From bytesbitsnbooze.com
MOZZARELLA TOMATO ARTICHOKE SALAD - RANTS FROM MY CRAZY KITCHEN
From rantsfrommycrazykitchen.com
TOMATO ARTICHOKE SALAD RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
BEET, TOMATO, AND ARTICHOKE SALAD - KATIE'S CUCINA
From katiescucina.com
HEIRLOOM TOMATO AND ARTICHOKE SALAD - COOKING WITH PAULA DEEN
From pauladeenmagazine.com
SUN-DRIED TOMATO PASTA SALAD WITH ARTICHOKE HEARTS
From stripedspatula.com
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #lunch #salads #vegetables #scandinavian #european #dinner-party #romantic #vegetarian #swedish #dietary #tomatoes #taste-mood
You'll also love