I don’t know about you, but for some reason when summer rolls around I absolutely crave salads all of the time! They’re a refreshing way to eat lots of delicious veggies all at once.
The best part about this salad is that there’s no lettuce! Don’t get me wrong, I love making salads with spinach, mixed greens, romaine, and even ice berg lettuce thrown in there for a nice refreshing crunch. However, once you dress a salad with leaves, it doesn’t last very long as the lettuce get wilted and mushy. Blah, no one wants that. Therefore, if you’re planning on making a big batch of summer salad to keep in the fridge for a few days, this is a fabulous option for you!
For those of you who follow my blog, you may be thinking that I already made this salad once before! Here’s my original recipe for my Leafless Salad. While the veggies are very similar (this one doesn’t have cucumber, although you could easily add it in), the dressing here is a little bit different. This is a good option if you’re not a fan of the mustardy flavor in my original recipe.
This salad is great to pair with any lunch or dinner meal, or even to eat as a snack. Definitely one of my favorite go-to summer salad recipes. Enjoy!
- 1 dry pint grape tomatoes
- 1 can artichokes hearts, 14 oz
- 1/4 large red onion, or to taste
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- salt and pepper to taste
- Start by cutting the tomatoes in half and slicing the onion into thin slivers. Open and drain the can of artichokes. Cut the artichoke hearts into quarters.
- Mix all of the veggies together and drizzle with olive oil and red wine vinegar. Top with salt and pepper to taste. Mix it all up and enjoy!