INGREDIENTS
•
Ingredients
•
5 large tomatoes (about 2 pounds), cut into wedges
•
1/4 teaspoon salt
•
1/4 teaspoon pepper
•
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
•
1 can (2-1/4 ounces) sliced ripe olives, drained
•
2 tablespoons minced fresh parsley
•
2 tablespoons white wine vinegar
•
2 garlic cloves, minced