Tomato and Artichoke Salad Recipe | Food Network

Ingredients

• 1 teaspoons Dijon
• 2 tablespoons balsamic vinegar
• 1/4 cup olive oil
• Salt and pepper
• 4 large tomatoes cut into wedges
• 1/2 red onion, thinly sliced
• 3 cups frozen artichoke hearts, thawed, halved or quartered, depending on size
• 2 tablespoons chopped parsley