Ingredients
- 3 jars Cento Marinated Roman Artichokes (19.6 fl oz), drained & halved
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/4 cup Cento Capote Capers, drained
- 1/2 cup Cento Chefs Cut Roasted Peppers, sliced
- 2 tbsp Cento White Balsamic Vinegar
- 1 tsp Dijon Mustard
- 1 Lemon Juice
- 1 tsp Cento Italian Seasoning
- 1/2 Red Onion, diced
- 1/4 cup Fresh Basil Leaves, chopped
- 4oz Feta Cheese
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
Directions
Preheat oven to heat oven to 400°F. Spread artichokes evenly on a baking sheet and roast for 20âu20acu201c25 minutes, flipping halfway, until lightly golden and crispy on the edges. Prepare dressing by whisking together onion, lemon juice, Dijon mustard, white wine vinegar, olive oil, Italian seasoning, salt, and pepper in a small bowl, then set it aside. Top them with roasted red peppers, capers, and crumbled feta cheese. Drizzle the prepared dressing over the salad and garnish with basil. Serves 4.
