Bright & Zesty Tuscan Artichoke Salad Recipe for Summer Days - The Pass and Provisions

Ingredients

• 1 can (14 ounces / 400 grams) artichoke hearts (drained and quartered)
• 1 cup cherry tomatoes (halved)
• ½ cup Kalamata or green olives (pitted and halved)
• ½ cup canned chickpeas (drained and rinsed)
• ¼ red onion (thinly sliced)
• ¼ cup sun-dried tomatoes (chopped)
• ¼ cup crumbled feta cheese
• 2 tablespoons capers
• 2 tablespoons fresh basil or parsley (chopped)
• 3 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove (minced)
• ½ teaspoon dried oregano
• Salt and pepper to taste