Artichoke & Roasted Tomato Salad Recipe
artichokes/roasted tomatoes/balsamic vinaigrette/greens/cucumbers/peppers/balsamic reduction
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Steps
- 1
Roast the Tomatoes
Preheat the oven to 400°F (200°C). Halve the cherry tomatoes and spread them on a baking sheet. Drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes until caramelized.
- 2
Prepare the Salad Base
In a large bowl, combine the mixed greens, diced cucumber, and diced bell pepper.
- 3
Add Artichokes and Tomatoes
Once the tomatoes are roasted and slightly cooled, add them along with the artichoke hearts to the salad mixture.
- 4
Dress the Salad
Drizzle the balsamic vinaigrette over the salad and toss gently to combine. Adjust seasoning to taste.
- 5
Serve
Plate the salad and drizzle with balsamic reduction before serving.
