ARTICHOKE AND MOZZARELLA SALAD:
2 tsp tomato paste (sun-dried)
4 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 lemon's juice
artichoke hearts in oil, 225g/8oz, drained and sliced
quartered cherry tomatoes, 250g/9oz
225g/8oz drained and cubed mozzarella
100 g (312 oz) rocket (arugula)
salt and black pepper, ground
drizzle with balsamic vinegar
Step.1 To make the dressing, whisk together the sun-dried tomato paste, olive oil, and wine vinegar in a small bowl.
Step.2 Mix in the artichoke hearts thoroughly.
Step.3 Combine the artichoke hearts, tomatoes, rocket, and mozzarella in a salad bowl. Toss everything gently together and season with salt and pepper to taste.
Step.4 Serve the salad on four separate dishes. Serve with a drizzle of balsamic vinegar.