Artichoke Salad

Still, Bright, and Effortlessly Whole

Some salads are assembled. This one feels more like it settles — quietly, unhurriedly, into something complete. There is an honesty to dishes that require no heat, no transformation beyond a gentle hand and a little patience. The artichoke, tender and abundant at its heart, has a way of anchoring everything around it. A splash of white balsamic lifts the whole bowl without demanding attention. This is the kind of recipe that asks almost nothing of you and gives back something generous.

Ingredients

• 1 can Vigo Artichoke Hearts, drained
• 1/4 cups red onions, diced
• 1 tomato, diced
• 1/4 cucumber, sliced
• 1/4 cups Vigo Feta Cheese, crumbled
• 1/4 cups Vigo Greek Olives
• Alessi Sea Salt and Ground Black Pepper, to taste
• 1/2 tablespoons dried oregano
• Alessi Extra Virgin Olive Oil, to taste
• Alessi White Balsamic Vinegar

Instructions

1. Mix all ingredients in a bowl and toss well.