I ran across this recipe for artichoke tomato salad as I was researching artichoke recipes for last Fridays’s 38 Power Foods Group post. I almost made this simple artichoke salad with tomatoes, olives and cheese, but decided on the easy whole wheat pizza with artichokes instead.
Still, I couldn’t stop thinking about it and decided it was the perfect way to use up the couple of quartered artichoke hearts I had left from making the pizza. And since everything else I needed was either in the fridge or pantry, it seemed the perfect quick and easy accompaniment to our grilled turkey burgers the other night.
I love quick and easy salads like this, especially during the long hot summer here in Phoenix when you want to keep your time at the stove to a minimum.
Everyone knows this time of year can be challenging. The thermometer is dropping and you naturally long for warm and satisfying comfort food.
Plus, the days are short. And the weather is cool.
The season of never ending string of Christmas and New Years parties all tax your willpower and endanger your waistline.
Thankfully Eat Stop Eat actually gives you the freedom to indulge in those joyful treats while still losing weight and experiencing growing energy and health.
Skinny on Artichoke Tomato Salad
This quick and easy artichoke tomato salad is versatile too. You can give it more of a Greek flair by substituting chopped Kalamata olives for the sliced ripe olives and reduced fat feta cheese for the string cheese. Or turn it into a main dish salad perfect for a light lunch or dinner by adding in a little cooked shredded rotisserie chicken or chunks of cooked Italian style chicken sausage. I think canned rinsed and drained chick peas and/or tuna would be good additions too. (Just remember to adjust your PointsPlus values according.)
I have a feeling this simple tomato artichoke salad with just 2 Weight Watchers PointsPlus value will be making regular appearances at our house this summer.
- 5 large tomatoes (about 2 pounds), cut into wedges or chunks
- 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
- 2 sticks of light mozzarella string cheese, cut into 1-inch pieces and shredded
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 tablespoons minced fresh parsley
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- Salt and pepper to taste
- Place all the ingredients except salt and pepper in a large bowl. Sprinkle with salt and pepper. Gently toss to combine everything. Enjoy immediately.
*PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.
If you liked this post and recipe for artichoke tomato salad, check out these links:
Green Bean, Tomato, and Artichoke Salad (BBC Food)
Cooking Light’s Chicken, Tomato, Artichoke Salad (MyRecipes)
Tomato Artichoke Calzones (Weight Watchers)
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