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24 September 2014,17:28 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Make sure the artichoke hearts are thoroughly drained, then cut them into quarters and put into a serving bowl.
  • Cut each fresh tomato into wedges. Slice the sun-dried tomatoes into thin strips. Cut the prosciutto into thin strips and add to the bowl with the tomatoes and olive halves.
  • Keeping a few basil sprigs whole for garnishing, tear the remainder of the leaves into small pieces and add to the bowl containing the other salad ingredients.
  • To make the dressing, put all the ingredients into a small screw-top jar and shake until well blended.
  • Pour the dressing over the salad and toss together. Garnish the salad with a few basil sprigs and serve with crusty bread.


  • 350 grams canned artichoke hearts in oil, drained
  • 5 small tomatoes
  • 50 grams sun-dried tomatoes in oil, drained
  • 50 grams prosciutto
  • 50 grams black olives, stoned and halved
  • Handful of fresh basil sprigs
  • Fresh crusty bread, to serve


  • 5 tablespoon sesame oil
  • 2 tablespoon white wine vinegar
  • 2 garlic clove, crushed
  • 1 teaspoon mild mustard
  • 2 teaspoon clear honey
  • Salt and pepper

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