I will usually make this right when I’ve made a fresh batch of pesto. So yummy, pretty, and it couldn’t be easier to make!
Tomato and Baby Artichoke Salad
- 2 T Basil Pesto
- 2 T red wine vinegar
- 12 oz quartered marinated baby artichoke hearts, drained
- 10 oz ripe baby plum or cherry tomatoes, halved
- fresh cracked pepper
Whisk pesto and vinegar in salad bowl until well blended. Add the artichoke hearts and tomatoes and toss. Serve with cracked pepper on top. Serves 4.