Tomato and Artichoke Salad
|Vine ripened tomatoes||2 Pound, sliced (6 Medium Sized)|
|Canned artichoke hearts||28 Ounce, drained and halved lengthwise (2 Cans, 14 Ounce Each)|
|Scallions with tops||4 , chopped|
|Freshly ground lemon pepper||To Taste|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Red wine vinegar||2 Tablespoon|
|Fresh oregano leaves/1/2 teaspoon dried oregano||12 , snipped|
Put the sliced tomatoes, artichoke hearts, and scallions in a flat vegetable serving dish.
Sprinkle with salt and pepper.
Add the olive oil, vinegar, and oregano.
Stir gently with 2 forks.
Let the salad stand at room temperature, stirring occasionally, for 30 minutes or so before serving.