Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto CrostiniGentl & Hyers
This salad is served with crostini topped with artichoke pesto instead of croutons.
Recipe information
Yield
Makes 12 servings
Ingredients
Pesto
1 12oz. jar marinated artichoke hearts, drained
3 tablespoons (packed) finely grated Parmesan cheese
2 tablespoons olive oil
Salad
¼ cup chopped shallot (about 1 large)
¼ cup red wine vinegar
2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
1 tablespoon whole grain Dijon mustard
1 garlic clove, minced
¾ cup olive oil
12 ½"-thick diagonal baguette slices, toasted
3 5oz. packages mixed baby greens
2 12oz. jars marinated artichoke hearts, drained
1 12oz. container yellow and red cherry tomatoes, halved
1 cup crumbled feta cheese (about 4oz.)
Preparation
Pesto
Step 1
Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper.
Do Ahead: Pesto can be made 1 day ahead. Cover and chill.
Salad
Step 2
Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper.
Step 3
Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini.
Step 4
Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over and serve salad with crostini.
Do Ahead: Vinaigrette can be made 1 day ahead. Cover and chill.
