Grilled Artichoke and Cherry Tomato Salad

Ingredients

• Artichoke

  globe (French), raw

  1 artichoke, medium or 128g

• Cherry tomatoes

  red, raw

  1 cup cherry tomatoes or 149g

• Balsamic vinegar

  ¾ cup or 191g

• Basil

  dried

  1 tsp, leaves or 0.7g

• Black pepper

  ground

  ¼ tsp or 0.5g

• Salt

  table

  1 dash or 0.4g

• Olive oil

  1 tbsp or 14g

Directions

1. Preheat a grill to medium-high (about 425°F).
2. Halve the artichoke and cherry tomatoes. In a bowl, toss them with about half of the balsamic vinegar and the olive oil to lightly coat.
3. Grill the artichokes and tomatoes, turning occasionally, until lightly charred and tender, 5–7 minutes.
4. Return the grilled vegetables to the bowl.
5. Add the remaining balsamic vinegar, dried basil, and salt and pepper; toss to combine and adjust to taste.
6. Serve warm or at room temperature; garnish with a pinch of extra basil if desired.