Simple, fresh ingredients combined for a quick and easy tomato artichoke salad with a homemade basil mint salad dressing that is full of punchy summer flavours. This is a vegan and gluten free salad perfect for barbecues, picnics and potluck gatherings.
Cut larger tomatoes crossways into ½ cm thick slices
Cut smaller tomatoes in half.
Cut marinated artichoke hearts into quarters.
Peel and cut red onion in half. Thinly slice red onion in half moons.
Salad Dressing
Using a hand blender, blitz basil and mint finely.
Add lemon juice, olive oil and red wine vinegar and blend until combined.
Finally, add lemon zest and stir together.
Season with salt and pepper to taste.
Assembly
On a large serving plate, place larger tomato slices first around the plate.
Then layer the smaller tomatoes around the slices. Mix them around so you can have a variety in colour and flavour.
Layer cut artichoke hearts on top of tomatoes.
Pick red sorrel leaves and scatter over salad.
Scatter sliced red onions and capers.
Drizzle fresh mint dressing over salad. Serve immediately.
Notes
Buy tomatoes as fresh as possible. It is important to use fresh, ripe tomatoes that are in season.
You can use marinated artichoke hearts in jars or canned artichoke hearts. Ensure you drain the marinated artichoke hearts well to remove excess oil or brine.
If you are unable to find red sorrel, fresh basil leaves are a fantastic substitute for a more classic Tuscan inspired tomato artichoke salad combination.