The Tell Tale Heart Artichoke Salad

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!

Salad Ingredients:

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!