Escalivada Recipe
Tomato and artichoke salad, topped with balsamic glaze and goat cheese.
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Ingredients
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Salad Ingredients
Method
Preparation Directions
- 1
Prepare the Vegetables
Chop the ripe tomatoes and red onion into bite-sized pieces. Drain and rinse the artichoke hearts, then cut them into quarters.
- 2
Combine Ingredients
In a large mixing bowl, combine the chopped tomatoes, artichoke hearts, and red onion. Drizzle with olive oil and sprinkle with salt and black pepper. Toss gently to combine.
- 3
Plate the Salad
Transfer the salad mixture to a serving dish. Top with crumbled goat cheese and fresh basil leaves.
- 4
Add Balsamic Glaze
Drizzle balsamic glaze over the salad to taste, ensuring an even distribution.
- 5
Serve
Serve the escalivada immediately as a refreshing salad.
