Artichoke & Tomato Salad:4 ripe medium tomatoes 8 canned artichoke hearts (not marinated) 1/4 cup olive oil 1 tablespoon wine vinegar 1 garlic clove, pressed (optional) 1 tablespoon fresh tarragon (or a 1/4 tsp dried) 1 tablespoon fresh basil (or 1/4 tsp dried) 2 tablespoons feta cheese salt pepper Directions: 1Cut each tomato into 6 wedges and each artichoke into halves. 2Blend the rest of the ingredients and pour over the vegetables. Toss. 3Chill for 20 minutes.
Mediterranean Orzo Salad: 6oz orzo 1-1/2 cups grape or cherry tomatoes, halved 1/2 cup feta cheese crumbles 1/4 cup pitted kalamata olives, sliced 1/4 cup chopped parsley 2 Tablespoons capers For the Lemon Dressing: 1/4 cup lemon juice 1 teaspoon honey 1 clove garlic, chopped salt & pepper 1/2 cup extra virgin olive oil
Another pinner wrote: Spring Artichoke Salad - Salad as the main attraction? Chef James Brockman created this gorgeous salad as a side dish for a spring feast, but it's so delicious, it just might hog the spotlight.
Greek Salad Dressing 1/2 cup fresh squeezed lemon juice 1/4 cup red wine vinegar 1 cup olive oil 2-3 cloves pressed or minced garlic 1 1/2 tsp dried oregano pinch of dried thyme big pinch of salt and fresh ground pepper
8 oz pasta (I used cellentani) 1 cup (8 oz) small fresh mozzarella balls 2 cups (10.5 oz) grape tomatoes Basil Pesto: 1 cup fresh basil 1 clove garlic ¼ cup grated parmesan 2½ tbsp olive oil 2 teaspoons white balsamic vinegar salt and pepper to taste