Summary

Ingredients

• 1 can artichoke hearts, approx. 240 g
• 200 g cocktail tomatoes
• 1 small onion (s)
• salt and pepper
• 1 tablespoon herb vinegar
• 2 tablespoon olive oil
• leaves basil

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Instructions

1. Drain the artichoke hearts well.
2. Quarter cocktail tomatoes. Cut the artichoke hearts into bite-sized pieces. Chop the onion very finely.
3. Put everything in a salad bowl. Add the olive oil and season with salt, pepper and vinegar. If you want, you can add some fresh basil.
4. I like the salad best when it has been left to stand for an hour or two.