Artichoke Tomato Salad

Artichoke Tomato Salad

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.

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.

Enjoy!

Artichoke Tomato Salad Recipe

 

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Prep time

20 mins

Total time

20 mins

 

A simple tasty salad that comes together in minutes. Turn it into a main course salad by adding shredded rotisserie chicken or chunks of cooked Italian chicken sausage.

Recipe type: Salad

Serves: 6

Ingredients

• 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

Instructions

1. Place all the ingredients except salt and pepper in a large bowl. Sprinkle with salt and pepper. Gently toss to combine everything. Enjoy immediately.

Cook's Notes

Nutritional Estimates Per Serving (1 cup): 90 calories, 4.7 g fat, 8.5 g carbs, 3.3 g fiber, 3.8 g protein and 2 PointsPlus value Variations: 1) substitute reduced fat feta cheese for the string cheese; 2) add cooked rotisserie chicken or chunks of chicken sausage; 3) add some rinsed and drained chick peas; 4) add a can of drained tuna

2.2.7

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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