Artichoke and Tomato Salad with Basil Vinaigrette | BeyondCeliac.org
X You may need to Reload the page to make it work correctly.

Artichoke and Tomato Salad with Basil Vinaigrette

From Amy Green of Simply Sugar and Gluten-Free

Gluten-Free Artichoke and Tomato Salad

Serves 4 as a side dish.

Ingredients:

  • 1 (14.5 ounce) can artichokes
  • 1 ½ cup grape tomatoes
  • 1 tablespoon capers, rinsed
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 1 ½ tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • ¼ cup low fat plain yogurt
  • ½ cup chopped basil
  • 3 tablespoon extra virgin olive oil
  • fresh ground salt and pepper to taste
  • 2 tablespoons fresh chopped parsley

Directions:

1. Place artichokes, tomatoes, and capers in a bowl & set aside.

2. Fit a food processor with a steel blade. Put garlic, dijon, lemon juice, white wine vinegar, and yogurt into food processor. Pulse until mixed. Add basil and process until you have a green sauce.

3. Slowly add oil through the top of the processor with the food processor running until it’s incorporated.

4. Taste dressing and adjust flavor with salt and pepper.

5. Pour dressing over the artichokes and tomatoes and toss. Sprinkle with parsley. Cover and refrigerate for at least an hour before serving.

6. You can make this the night before you serve it. Sitting overnight intensifies the flavors.

<< Back to Recipes

OUR SPONSORS & PARTNERS

Advertise with us

  • Gluten Detective
  • celiac disease research symposium
  • step beyond celiac virtual walk for celiac research
  • Look for the Beyond Celiac logo and shop gluten-free with confidence.
  • Gluten-Free Resource Directory


DO YOU THINK YOU MAY HAVE CELIAC DISEASE?

Complete our Celiac Disease Symptoms Checklist today to find out if you could have celiac disease and how to talk to your doctor about getting tested.