This was the perfect salad to fit in between the cured meat appetizer, the seafood chowder and the stuffed bell peppers. The vegetables were light and crunchy and topped with a zingy, herb filled vinaigrette. This one would also be delicious served in the summer with grilled shrimp as a topping. You'll need to Pin this one!
2 cups English cucumber, unpeeled, scored vertically with fork tines all the way around, quartered and then diced
1 cup grape tomatoes, halved
1 14 oz. can marinated artichoke hearts, drained
1/4 cup fresh Italian flat-leaf parsley, finely minced and densely packed
¼ - 1/3 cup basil, julienned
Lemon Vinaigrette Salad Dressing:
1/4 cup freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/4 t. Dijon mustard
2 cloves garlic, peeled and finely minced
1 T. fresh thyme leaves, densely packed
1/2 T. fresh marjoram leaves, roughly chopped and densely packed
1/8 t. crushed red chili pepper flakes
1/8 t. ground black pepper
1/8 t. salt
Place salad ingredients into a bowl and set aside. Pour salad dressing ingredients into a salad dressing cruet (or beaker), seal lid tightly, and shake to blend. Pour dressing over salad and toss. Let marinate (in the fridge in a covered container) for at least a half hour before serving, to allow the flavors to meld. Serve and enjoy.
Thanks to Cooking with Corey for this delicious salad recipe!