On a recent Tapas Monday, I lacked creativity. I had a meeting near a great Italian specialty shop, so I decided to seek inspiration there. As I knew would happen, I wasn’t disappointed. I found more cheeses than one would need for a dinner for two, assorted cured meats, and interesting crackers. However, cheese, charcuterie, and crackers don’t necessarily make enough of a meal, at least when your dinner companion is a man with a hearty appetite.
As I was checking out their olives, I noticed that they also had roasted tomatoes in extra virgin olive oil. While I normally would have taken the idea and made my own roasted tomatoes, I took the easier route and bought them. I don’t like oily salads, so I knew the tomatoes would need to be more of a garnish and less of the main ingredient. Thankfully, my inspiration had returned, and I quickly developed a simple recipe that would compliment our Italian tapas menu.
I made the salad as soon as I returned home, which allowed the flavors to meld for a few hours before dinner. I found the flavors in the salad to be quite delightful. I can envision using this salad as a side dish with sandwiches or grilled steak. I am sure I will be making it again soon, as we have local tomatoes available, and it will be great to make this recipe from scratch.
- 1 14-oz. can artichoke hearts in water
- 2 roasted tomatoes
- 6 basil leaves
- 1 clove garlic, minced
- salt & pepper
- Drain artichoke hearts, and chop into bite-sized pieces.
- Dice tomatoes.
- Cut basil into a chiffonade.
- Combine artichokes, tomatoes, and basil in a medium-sized bowl.
- Add garlic and toss to combine. Season with salt and pepper, as desired.