This is how I like to eat. Cakes, muffins, and cupcakes are good as an occasional treat and, for me, the challenge of creating a luscious sugar & gluten-free dessert is irresistible. Day in and day out, though, my body and my mind are happiest when I am eating fresh foods.
I get stuck in the salad rut of lettuce and veggies with my favorite homemade dressings. Cooking an entire meal is enough work and making a special salad, something new and outside of the norm, feels like a burden most days. This salad, though, can be made the night before and there’s little chopping and peeling required.
The vinaigrette is inspired by my culinary idol – Barefoot Contessa. I learn so much from listening to her talk about flavors and how each ingredient impacts the final dish. I know – she uses sugar and flour in everything. I love her, though, because she cares so much about making every dish meaningful. If I was coming to dinner at her house, I think she’d work so hard to make a meal that I’d be able to eat. I even think I could tell her that all of the butter makes me a little nervous and she’d find a way to make something delicious that would make me happy.
Some girls have fantasies about big houses, trendy clothes, and fancy cars. I have a fantasy of someday standing next to Barefoot in her kitchen, cooking alongside her, and soaking in everything she knows.
Whose kitchen do you fantasize about cooking in?
Ingredients
- 1 (14.5 ounce) can artichokes
- 1 ½ cup grape tomatoes
- 1 tablespoon capers, rinsed
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1 ½ tablespoon lemon juice
- 1 tablespoon white wine vinegar
- ¼ cup low fat plain yogurt
- ½ cup chopped basil
- 3 tablespoon extra virgin olive oil
- fresh ground salt and pepper to taste
- 2 tablespoons fresh chopped parsley
Instructions
- Place artichokes, tomatoes, and capers in a bowl & set aside.
- Fit a food processor with a steel blade. Put garlic, dijon, lemon juice, white wine vinegar, and yogurt into food processor. Pulse until mixed. Add basil and process until you have a green sauce.
- Slowly add oil through the top of the processor with the food processor running until it’s incorporated.
- Taste dressing and adjust flavor with salt and pepper.
- Pour dressing over the artichokes and tomatoes and toss. Sprinkle with parsley. Cover and refrigerate for at least an hour before serving.
- You can make this the night before you serve it. Sitting overnight intensifies the flavors.
jenncuisine
posted on July 13, 2009 at 11:36 am
Thanks for the link back! I'm glad you liked my recipe
I love artichoke hearts and tomatoes together, this salad looks perfectly refreshing for the summer!
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Briana
posted on July 13, 2009 at 11:59 am
This sounds delicious! I never would have thought to put yogurt in a vinaigrette. Will definitely try this one.
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Amy Green
posted on July 13, 2009 at 12:03 pm
Jenn – Absolutely! Who doesn't love artichokes and tomatoes??
Briana – I use the yogurt to cut down the fat. I am not a calorie counter (it would make me crazy!!) but I do like to reduce the fat when I can without killing the flavor. It can't taste lower-fat or I'm not happy.
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Jen
posted on July 13, 2009 at 3:27 pm
I want to go traveling with Anthony Bourdain!!! And cook alongside Bobby Flay or Paula Deen, teach Paula how to use some GF flours, not sure how I'd deal with the butter issue though hahaha
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Amy Green
posted on July 13, 2009 at 5:20 pm
Jen – Wouldn't it be great if Bobby Flay showed up to challenge you to a Throwdown? I hate to admit it but that's another fantasy of mine, too. Maybe you could get on the Paula Dean show as a guest?? She's done it before. That would be incredible.
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jacobithegreat
posted on July 13, 2009 at 6:10 pm
Mmmm I haven't eaten artichokes in a super long time. This looks so summery and fresh!
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gfe--gluten free easily
posted on July 13, 2009 at 9:42 pm
You had me at artichoke in the title.
Yum.
I'm an old-fashioned girl … I'd like to be along side Julia. Guess I'll settle for watching the movie.
Shirley
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Amy Green
posted on July 13, 2009 at 9:45 pm
Hey Shirley – Just saw a commercial for that movie!! Can't wait until it comes out. I remember watching Julia on t.v. What an icon and an inspiration! So glad you stopped by.
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Lisa@BlessedwithGrace
posted on July 14, 2009 at 3:31 pm
I am glad you joined us for TMTT this week.
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Amy Green
posted on July 14, 2009 at 4:21 pm
Lisa – Thanks for stopping by and for hosting TMTT!
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Jen
posted on July 15, 2009 at 12:34 am
Who would I cook with? Hmmm….Alton Brown is really my favorite food personality. He just seems like a fun guy too.
The salad looks fabulous. Looks like something I would inhale.
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alison
posted on June 14, 2011 at 8:09 pm
I think you and I have the same daydream! I love Barefoot Contessa as well and have thought about all the things you mentioned.
This recipe looks delicious, tomatoes, basil and artichokes…some of my favorite flavors!
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Kelsey
posted on November 13, 2011 at 10:13 am
I have made this twice- the second time adding a large cooked spaghetti squash and chicken and tripling the dressing. It’s fantastic! The dressing tastes better as it soaks in, so I made this ahead of time and portioned it out for lunches. Highly recommended!
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Carolyn
posted on April 27, 2012 at 11:31 pm
Looking forward to trying this recipe for the artichoke and tomato salad. I just found this website and am thrilled! I too am gluten and sugar free. (Plus dairy free). After taking years to figure out all the health issues, I am doing my best to eat only what feels right. Your personal story was inspiring and I am grateful you chose to share it.
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Amy Reply:
April 28th, 2012 at 2:54 pm
@Carolyn, Thanks, Carolyn! I agree with eating what makes you healthy. It’s so important. Just out of curiosity, how did you determine that sugar doesn’t work for you?
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