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5 from 2 votes

Artichoke Tomato Salad Recipe

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.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: American
Keyword: low carb artichoke tomato salad, tomato artichoke salad, tomato salad
Servings: 6
Author: Martha McKinnon

Equipment

Ingredients

  • 5 large tomatoes (about 2 pounds), cut into wedges or chunks
  • 1 jar (about 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

  • Place all the ingredients except salt and pepper in a large bowl.
  • Sprinkle with salt and pepper and gently toss to combine.
  • Serve immediately.
  • Store any leftovers in an airtight container in the refrigerator.

Notes

Serving size: about 1 cup (1/6th recipe)
WW Points: 2
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
2 PointsPlus (Old plan)
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 chickpeas.
  4. Add a can of drained tuna.

Nutrition

Serving: 1cup (1/6th of recipe) | Calories: 90kcal | Carbohydrates: 8.5g | Protein: 3.8g | Fat: 4.5g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 405mg | Potassium: 379mg | Fiber: 3.3g | Sugar: 4g | Vitamin A: 1432IU | Vitamin C: 23mg | Calcium: 26mg | Iron: 1mg