I’ve made this twice recently, serving it with lamb shoulder blade steak. I love the Greek inspired flavors and using the oven dried cherry tomatoes from my garden. I used the olive oil I preserved the cherry tomatoes in and saved the rest to turn into a salad dressing later.

Artichokes are a staple in my diet and when I can’t get fresh ones I buy frozen artichoke hearts. I used one box of frozen then thawed artichoke hearts for this recipe. If you haven’t bought them they’re worth looking for.

This salad can be served as is or mixed with greens for a more substantial salad. Feta cheese crumbles would also be a nice addition.

8oz frozen artichoke hearts, thawed
1/2 cup oven dried cherry tomatoes
1/2 cup Kalamata olives
1/4 cup sweet onion, diced
1 clove garlic, minced or pressed
3 Tbs olive oil
2 Tbs balsamic vinegar
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt

Combine artichoke hearts, tomatoes, olives, and onion in a medium bowl. In a small bowl, whisk olive oil, vinegar, garlic, oregano, thyme, and salt together. Pour the dressing over the vegetables. Stir until all the vegetables are coated. Cover and refrigerate for at least an hour before serving.