Tomato, Artichoke and Feta Salad Recipe

Name: Tomato, Artichoke and Feta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans artichoke hearts; 1/2 pound feta cheese cubed; 1 cup red onion sliced; 2 large tomatoes cubed; 1 tablespoon red wine vinegar; 1/2 teaspoon garlic chopped; 1 1/2 teaspoons oregano dried; 1/2 teaspoon black pepper; 1/2 cup basil sliced; 1 cup parsley leaves chopped; 1/2 cup olive oil

Servings: persons

2 cans artichoke hearts
1/2 pound feta cheese cubed
1 cup red onion sliced
2 large tomatoes cubed
1 tablespoon red wine vinegar
1/2 teaspoon garlic chopped
1 1/2 teaspoons oregano dried
1/2 teaspoon black pepper
1/2 cup basil sliced
1 cup parsley leaves chopped
1/2 cup olive oil

1
Cut the artichoke hearts in quarters, place on paper towels to drain for 1/2 hour.
2
Cut the feta cheese in 1/2 inch cubes; slice the onion.
3
Put them in a large bowl and set aside.
4
Make the dressing: Stir the vinegar, salt and garlic together.
5
Add the oregano, pepper, basil and parsley; then slowly beat in the oil.
6
Pour the dressing over the feta and onions and toss well.
7
Add the drained artichokes to the feta and toss.
8
When ready to serve, add the tomato cubes and toss everything together.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cans artichoke hearts, 1/2 pound feta cheese cubed, 1 cup red onion sliced, 2 large tomatoes cubed, and more.

Yes, Tomato, Artichoke and Feta Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tomato, Artichoke and Feta Salad

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