This simple salad is one of my favorite ways to use the our ripe tomatoes, which are normally pouring out of our garden by July's end. Time got away from us this year and we didn't plant any tomatoes, so the store-bought variety will have to do. These little grape ones are still packed with flavor. The mix of artichoke hearts, Parmesan, and a favorite dressing gives this salad an Italian "al fresco" feel. Pair it with grilled chicken and fresh bread, and you've got the perfect patio summer dinner.
Tomato and Artichoke Heart Salad:
1 large head of red leaf lettuce (washed and torn)
1 pint grape or cherry tomatoes
1/2 of a large red onion (sliced)
1 7.5 oz. jar of marinated artichokes (chopped)
1/2 c. shredded Parmesan cheese
Italian dressing
Toss all ingredients and enjoy!
Serves 4-6
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