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We are currently harvesting organic and conventional romaine lettuce and romaine hearts in Coachella Valley, CA in Riverside County, which is NOT the growing region associated with the current Romaine Alert.

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Marinated Tomato and Artichoke Salad

marinated-tomato-and-artichoke-salad-2
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Serves: 4
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Prep Time: 2 hours
Cook Time: 12 minutes
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Dietary Preferences:

Vegetarian
Gluten-Free

Ingredients

  • 2 packages Ocean Mist Farms Season & Steam Artichokes (4 artichokes)
  • 1 pint cherry tomatoes, halved
  • 1 large clove garlic
  • 1/4 tsp sea salt
  • Juice from 1/2 lemon
  • 2 tbsp red wine vinegar
  • 3 tbsp extra virgin olive oil
  • 2 tbsp basil
  • 2 tbsp oregano
  • Freshly cracked black pepper
  • 1/4 cup crumbled feta cheese

Directions

  1. Tear packages of artichokes open and keep sip-top sealed. Microwave according to package directions for 6 minutes. Remove from the microwave and let cool until they are cool enough to handle.
  2. Remove leaves from artichokes (save them to eat!). Scoop out fuzzy chokes and discard. Cut hearts into quarters.
  3. Place artichoke hearts in a bowl with tomatoes. Set aside.
  4. In a small bowl or glass measuring cup, use a fork to mash garlic clove with salt until a paste is formed. Whisk in lemon juice, vinegar and olive oil.
  5. Finely chop basil and oregano. Add to red wine vinaigrette with pepper. Pour over tomatoes and artichokes and stir to coat. Gently stir in feta.
  6. Place salad in the refrigerator to marinate 2-3 hours before serving.
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