14 oz quartered marinated artichoke hearts; drained
4 oz Kalamata olives
½ roasted red pepper diced
2 tablespoons capers
1 small cucumber, peeled, seeded and diced into ½ inch pieces
1/2 red onion; chopped
¼ cup flat leaf parsley chopped
1/4 cup olive oil
2 tablespoons wine vinegar
1 teaspoon dried oregano
1 tablespoon lemon juice
- In a small bowl, whisk together olive oil, vinegar, oregano and lemon juice to make vinaigrette.
- Optional step: Grill the artichokes or roast in the oven at 425˚ for 20 minutes.
- In a large bowl, combine artichokes, Kalamata olives, capers, red peppers, cucumbers, onion and parsley.
- Pour vinaigrette on top of artichoke salad mix. Toss gently to combine. Refrigerate until ready to serve.
Prep Time 2-30 minutes. Serves 6.
Recipe adapted from foodnetwork.com.