Serves: 8

For dressing:
1/4 cup balsamic or red wine vinegar
2 tablespoons chopped fresh basil leaves (or 2teaspoons dried)
1/2 cup olive oil
1/4 teaspoon each salt, pepper and dry mustard
2 pounds cherry tomatoes, halved
2 cans artichoke hearts, drained and cut into quarters.(14 oz/398 ml)
washed and torn salad greens

In large bowl, whisk together vinegar, basil, salt, pepper and mustard. Slowly whisk in oil until dressing is thick and creamy.
Just before serving, whisk dressing ingredients to combine.
Add tomatoes and artichokes; toss well.

Line a serving platter with salad greens; spoon tomato mixture over greens.
Sliced beefsteak tomatoes can be substituted for cherry tomatoes if you prefer.

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