Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini
A fresh Mediterranean-style salad featuring marinated artichoke hearts, colorful cherry tomatoes, and crumbled feta cheese, served alongside crispy baguette slices topped with homemade artichoke pesto. Perfect for a light lunch or elegant starter.
Ingredients
- •1 jar marinated artichoke hearts
- •3 tablespoons Parmesan cheese
- •2 tablespoons olive oil
- •¼ cup shallot
- •¼ cup red wine vinegar
- •2 tablespoons Italian parsley
- •1 tablespoon whole grain Dijon mustard
- •1 clove garlic
- •¾ cup olive oil
- •12 slices baguette
- •3 packages mixed baby greens
- •2 jars marinated artichoke hearts
- •1 container cherry tomatoes
- •1 cup feta cheese
Cooking Instructions
- 1.
Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
5 min
- 2.
Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.
10 min
- 3.
Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.
15 min
- 4.
Serve salad with crostini.
2 min
