Tomato and Artichoke Salad with Capers

Ingredients:

4 ripe tomatoes, diced (or cherry tomatoes, halved)

1 can (14 oz) artichoke hearts, drained and quartered (marinated or plain)

2 tbsp capers, drained

¼ red onion, thinly sliced (optional, for sharpness)

¼ cup chopped fresh basil (or parsley for a milder flavor)

Salt & black pepper, to taste

For the Lemon Vinaigrette:

¼ cup extra virgin olive oil

2 tbsp fresh lemon juice

1 tsp red wine vinegar (for extra tang)

1 clove garlic, minced

1 tsp dried oregano (for aromatic depth)

½ tsp Dijon mustard (optional, for a creamy finish)

Salt & black pepper, to taste

For Serving (Optional but Delicious!):

Crumbled feta cheese or shaved Parmesan

Toasted pine nuts or sliced almonds (for crunch)

Extra chopped herbs (basil, parsley, or oregano)

Crusty bread or pita wedges

Lemon wedges, for squeezing

How to Make It:

Make the Lemon Vinaigrette

In a small bowl or jar, combine olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper.

Whisk or shake well until emulsified and creamy.

Tip: Adjust the lemon juice and vinegar for your preferred level of tanginess.

Toss the Salad

In a large salad bowl, combine diced tomatoes, quartered artichoke hearts, capers, red onion (if using), and chopped basil.

Drizzle with the lemon vinaigrette and toss gently to coat the vegetables.

Optional: Add crumbled feta or Parmesan for a salty, cheesy finish.

Season & Garnish

Season with salt and black pepper to taste.

Garnish with extra chopped herbs and toasted pine nuts or almonds.

Optional: Squeeze extra lemon juice for a zesty pop of flavor.

Serve & Enjoy!

Serve the Tomato and Artichoke Salad chilled or at room temperature as a side dish, light lunch, or appetizer.

Pair with grilled fish, roasted chicken, or warm crusty bread.

Enjoy the fresh, tangy, and vibrant Mediterranean