Here's yet another easy salad recipe to make for lunch or dinner. The ingredients, for the most part, are very basic: It's just tomatoes, cucumbers, and artichokes, tossed in a lemon vinaigrette dressing. Of course, the dressing is made with fresh herbs, which is what gives the salad such a vibrant flavor, as it really helps to bring out the flavors of the salad ingredients.
2 c. cucumber, unpeeled, scored vertically with fork tines all the way around, and diced (about 1 medium-sized cucumber)
1 c. grape tomatoes, halved (about 14 tomatoes)
1 14 oz. can plain artichoke hearts, drained and rinsed (about 1 1/2 c.)
1/4 c. fresh Italian flat-leaf parsley, finely minced and densely packed
1/4 c. basil, julienned
Lemon Vinaigrette Salad Dressing:
1/4 c. freshly squeezed lemon juice
1/4 c. extra virgin olive oil
1/4 tsp. Dijon mustard
2 tsp. garlic, peeled and finely minced (about 2 medium-sized cloves)
1 Tbsp. fresh thyme leaves, densely packed
1/2 Tbsp. fresh marjoram leaves, roughly chopped and densely packed
1/8 tsp. crushed red chili pepper flakes
1/8 tsp. ground black pepper
1/8 tsp. salt
Directions: Place salad ingredients into a bowl and set aside. Pour salad dressing ingredients into a salad dressing cruet (or beaker), seal lid tightly, and shake to blend. Pour dressing over salad and toss. Let marinate (in the fridge in a covered container) for at least a half hour before serving, to allow the flavors to meld. Serve and enjoy.
Yield: Makes 5 c.
Cucumber, Tomato, & Artichoke Salad
Salad Ingredients:
2 c. cucumber, unpeeled, scored vertically with fork tines all the way around, and diced (about 1 medium-sized cucumber)
1 c. grape tomatoes, halved (about 14 tomatoes)
1 14 oz. can plain artichoke hearts, drained and rinsed (about 1 1/2 c.)
1/4 c. fresh Italian flat-leaf parsley, finely minced and densely packed
1/4 c. basil, julienned
Lemon Vinaigrette Salad Dressing:
1/4 c. freshly squeezed lemon juice
1/4 c. extra virgin olive oil
1/4 tsp. Dijon mustard
2 tsp. garlic, peeled and finely minced (about 2 medium-sized cloves)
1 Tbsp. fresh thyme leaves, densely packed
1/2 Tbsp. fresh marjoram leaves, roughly chopped and densely packed
1/8 tsp. crushed red chili pepper flakes
1/8 tsp. ground black pepper
1/8 tsp. salt
Directions: Place salad ingredients into a bowl and set aside. Pour salad dressing ingredients into a salad dressing cruet (or beaker), seal lid tightly, and shake to blend. Pour dressing over salad and toss. Let marinate (in the fridge in a covered container) for at least a half hour before serving, to allow the flavors to meld. Serve and enjoy.
Yield: Makes 5 c.