Heirloom Tomato 
and Artichoke Salad

Heirloom Tomato and Artichoke Salad
Heirloom Tomato 
and Artichoke Salad
Makes 6 servings
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  1. 2 red bell peppers
  2. 3 tablespoons balsamic vinegar
  3. 2 tablespoons extra-virgin olive oil
  4. 2 teaspoons stone-ground mustard
  5. 1 teaspoon seasoned salt
  6. 1/2 teaspoon ground black pepper
  7. 1/4 teaspoon dried dill
  8. 2 (9-ounce) packages frozen artichoke hearts, cooked according to package directions
  9. 1 pint heirloom cherry tomatoes, halved
  10. 1 (5-ounce) bag fresh arugula
  1. Position oven rack to highest level, and preheat to broil. Line a baking sheet with aluminum foil. Halve peppers lengthwise, discarding stems, seeds, and membranes. Place pepper halves, skin sides up, on prepared pan. Broil for 5 minutes or until skin is evenly blackened (watch peppers carefully during cooking time). Place peppers in a bowl, and cover with plastic wrap. Let stand for 15 minutes or until cool enough to handle. Peel peppers, discarding skins. Coarsely chop peppers, and set aside.
  2. In a large bowl, whisk together vinegar and next 5 ingredients. Add artichokes, tomatoes, arugula, and chopped bell peppers; toss gently 
to coat. Serve immediately.
  1. Skip step 1 entirely by using 2 jarred roasted red peppers.
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