Ingredients
For the salad:
- 350 g cherry tomatoes on the vine, halved
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 3 fresh thyme sprigs, leaves stripped (or 1/2 teaspoon dried)
- 4 to 6 antipasti artichokes hearts with stems, preferably fresh from a delicatessen, roasted or marinated in herbs -- alternatively, marinaded from a glass cut into quarters (about 150-200 g)
- 1 ball buffalo mozzarella (bocconcini), drained and sliced into bite sized pieces (250 g)
- 3 handfuls arugula, chopped
For the dressing:
- 2 teaspoons capers, rinsed and drained
- juice of 1 organic lemon
- 1 teaspoon lemon zest
- 1 tablespoon grainy Dijon mustard
- sea salt and freshly ground pepper, to taste
- 2 tablespoon extra-virgin olive oil
Instructions
- Preheat oven to 350°F / 180°C.
- In a bowl, mix tomatoes with olive oil, garlic, salt and pepper.
- Place the tomatoes in a roasting pan in a single layer with the cut side up and sprinkle with thyme leaves. Roast for 20-25 minutes until soft and juicy. Set aside and let cool to room temperature.
- In a small bowl, combine the dressing the lemon juice, zest, mustard and capers. Season with salt and pepper and gradually whisk in the olive oil.
- On four serving plates, arrange the tomato, artichoke hearts and bocconcini over a bed of arugula. Drizzle the caper dressing over the salad and serve. Enjoy!