Artichoke, cherry tomato, and feta salad with artichoke-pesto crostini
Indulge in a flavorful Mediterranean salad featuring artichoke hearts, juicy cherry tomatoes, and tangy feta cheese. Elevate your experience with crispy artichoke-pesto crostini.
Ingredients:
- 12oz. jar marinated artichoke hearts, drained
- tablespoons (packed) finely grated Parmesan cheese
- tablespoons olive oil
- cup chopped shallot (about 1 large)
- cup red wine vinegar
- tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
- tablespoon whole grain Dijon mustard
- garlic clove, minced
- cup olive oil
- ½"-thick diagonal baguette slices, toasted
- 5oz.packages mixed baby greens
- 12oz. jars marinated artichoke hearts, drained
- 12oz.container yellow and red cherry tomatoes, halved
- cup crumbled feta cheese (about 4oz.)
Instructions:
- Put all the ingredients in a food processor. Blend until finely diced. Season with salt and pepper to your liking.
- Prepare in advance: Pesto can be prepared a day before. Cover and refrigerate.
- Combine shallot, vinegar, 2 tablespoons of finely chopped parsley, mustard, and garlic in a medium bowl. Slowly mix in oil while whisking. Season with salt and pepper to your taste.
- Spread 1 tablespoon of pesto on each slice of baguette. Sprinkle parsley on top of the crostini.
- Combine baby greens, artichoke hearts, and cherry tomatoes in an extra-large bowl. Toss with sufficient dressing to lightly coat. Sprinkle feta on top and serve the salad with crostini.
- Prepare in advance: Vinaigrette can be made a day before. Cover and refrigerate.
Summary:
- Calories: 3502 kcal
- Fat: 317 g
- Protein: 73 g
- Carbs: 163 g
- Potassium: 2092 mg
- Magnesium: 187 mg