Artichokes, prosciutto, olives, basil…and OK, even tomatoes…what’s not to love? I am not a huge fan of tomatoes that are not made into a salsa or pasta sauce, but even threw some cherry tomatoes into this salad for myself. Quartered of course, not whole. The beauty of this salad is that you could also skewer most of the ingredients and make an appetizer out of it.
This is a super easy dish – perfect for lunch or even as a first course at a dinner party. You could certainly add some of your favorite ingredients as well.
- 12 oz marinated bottle of quartered artichokes, drained
- 10-12 cherry tomatoes, halved
- 1 cup halved Kalamata olives
- 8 thin slices of prosciutto, cut into thin strips
- 1 tablespoon fresh basil leaves, julienned
- 4 oz burrata, cut into bite sized pieces
- fresh basil sprigs, to garnish
- 4 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 2 small garlic cloves, crushed
- 2 tablespoons course ground Dijon mustard
- salt & pepper, to taste
- Combine the artichokes, tomatoes, olives, and prosciutto in a mixing bowl. Toss gently to combine.
- To make the dressing, put all of the ingredients into a jar with a lid and shake well until the ingredients are thoroughly blended.
- Pour the dressing over the salad and toss together.
- Divide the salad amongst four individual plates and sprinkle the torn basil on top. Add the pieces of burrata to each plate, then garnish each with basil sprigs. Serve immediately.