Artichoke and Tomato Salad

It's the well-marinated veggies that make this dish interesting and oh-so flavorful.

Serves 6 to 8  Prep Time 15 minutes

1 large head of romaine lettuce, leaves separated, washed and dried
1 can artichoke hearts, drained and sliced into quarters
6 medium-size ripe tomatoes, washed
2 tablespoons white wine vinegar
1 small bottle capers, drained and liquid reserved
1 tablespoon reserved liquid from capers
1 tablespoon mustard
1 tablespoon sugar
1 teaspoon salt
dash of pepper
olive oil
lemon wedges for garnish

1  Tear up the lettuce into smaller pieces, then set aside and keep it chilled.

2  Make the marinade: In a large mixing bowl, combine white wine vinegar, reserved caper liquid, mustard, sugar, salt, and pepper. Mix very well until salt and sugar are dissolved. Add artichokes, tomatoes, and bottled capers. Drizzle generously with olive oil and toss to combine everything well. Marinate in the refrigerator until ready to serve.

3  When ready, drain the tomato and artichoke mixture and reserve the marinade.

4  In a large salad bowl, add the lettuce. Pour the marinade over the lettuce and toss well. Taste the lettuce and adjust the dressing if desired.

5  To serve, create a bed of dressed lettuce on a shallow serving dish. Pour the marinated vegetables on top and serve immediately with lemon wedges on the side.


Artichoke tip I used Molinera brand for this recipe and the artichokes held up well. You can also try jarred artichoke hearts, but sometimes they are already marinated. Taste the artichokes before you put together the salad so you know if you need to adjust the seasoning.

Photography by Kai Huang | Styling by Liezl Yap

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