Tomato, Artichoke And Feta Salad Recipe
Servings: 8
Ingredients
- 2 can Artichoke hearts, 14 ounce
- 1/2 lb Feta cheese, cut in 1/2" cubes
- 1 c. Red onion, finely sliced
- 2 lrg Tomatoes, cut in 1/2" cubes
- 1 Tbsp. Red wine vinegar
- 1/4 tsp -Salt
- 1/2 tsp Garlic, finely minced
- 1Â 1/2 tsp Oregano, dry
- 1/2 tsp Black pepper
- 1/2 c. Basil leaves, finely sliced
- 1 c. Parsley, coarsely minced
- 1/2 c. Extra virgin olive oil
Directions
- Cut the artichoke hearts in quarters, place on paper towels to drain for 1/2 hour. Cut the feta cheese in 1/2" cubes; slice the onion. Put them in a large bowl and set aside. Make the dressing: Stir the vinegar, salt and garlic together. Add in the oregano, pepper, basil and parsley; then slowly beat in the oil. Pour the dressing over the feta and onions and toss well.
- Add in the liquid removed artichokes to the feta and toss (may be prepared ahead to this point. Will kept refrigerated several days). When ready to serve, add in the tomato cubes and toss everything together. SERVES: 8 to 12
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 130g | |
| Recipe makes 8 servings | |
| Calories 220 | |
| Calories from Fat 174 | 79% |
| Total Fat 19.76g | 25% |
| Saturated Fat 6.14g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 25mg | 8% |
| Sodium 332mg | 14% |
| Potassium 228mg | 7% |
| Total Carbs 6.83g | 2% |
| Dietary Fiber 2.1g | 7% |
| Sugars 3.69g | 2% |
| Protein 5.23g | 8% |
