Artichoke Salad:
- 1 7-oz jar sun-roasted tomatoes, in olive oil, drained and chopped
- 1 15-oz can garbanzo beans, drained
- 1 15-oz. can small artichoke hearts, drained and cut in half
- 1/2 C. Kalamata olives, pitted and sliced
- 1/4 C. fresh parsley, chopped
- 1 Tbsp. fresh mint, chopped
- 1 Tbsp. fresh oregano, chopped
- 4 oz. feta cheese crumbles
Dressing:
- 1/2 C. red wine vinegar
- 1/2 C. extra virgin olive oil
- Sea salt and black pepper to taste
Pour salad ingredients into a bowl, and stir to combine. Whisk dressing ingredients together until combined. Pour dressing over salad ingredients and refrigerate at least an hour; preferably overnight. I served mine over spinach leaves.
