Tomato, Artichoke And Feta Salad

Recipe Ingredients

2		Artichoke hearts - 14 oz
1/2 lb	227g / 8oz	Feta cheese - cut in 1/2"
1 cup	62g / 2.2oz	Red onion - finely sliced
2 cups	125g / 4.4oz	Tomatoes - cut in 1/2" cubes (large)
		For The Dressing
1 tablespoon	15ml	Red wine vinegar
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Garlic - finely chopped
1 1/2 teaspoons	7.5ml	Oregano - dried
1/2 teaspoon	2.5ml	Black pepper
1/2 cup	20g / 0.7oz	Basil leaves - finely sliced
1 cup	146g / 5.1oz	Parsley - coarsely chopped
1/2 cup	118ml	Olive oil

Recipe Instructions

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 the oregano, pepper, basil and parsley; then slowly beat in the oil. Pour the dressing over the feta and onions and toss well.

Add the drained artichokes to the feta and toss (may be prepared ahead to this point. Will kept refrigerated several days).

When ready to serve, add the tomato cubes and toss everything together.

Source:
Janet Fletcher's "Fresh From the Farmers' Market"

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