Easy<\/p>\n
Approximately 156<\/p>\n
4 people<\/p>\n
30 minutes<\/p>\n
0 minutes<\/p>\n
30 minutes<\/p>\n
This refreshing summer salad skillfully combines the mild flavors of artichoke hearts with the tangy taste of fresh goat cheese. Cucumbers add a crisp texture while tomatoes bring a hint of sweetness. A shallot and basil vinaigrette elevates the dish, creating a perfect balance of ingredients for a light lunch or an elegant appetizer.<\/p>\n
For 4 servings:<\/p>\n
– 1 can Green Giant\u2122 artichoke hearts
\n– 150 grams fresh goat cheese
\n– 2 shallots
\n– 3 tomatoes
\n– 2 cucumbers
\n– 6 basil leaves
\n– 1 tbsp vinegar
\n– 4 tbsp olive oil
\n– Salt and pepper to taste<\/p>\n
1. Start by washing the cucumbers with the skin on. Slice the first cucumber into very thin rounds. Salt them and let them sit in a colander for 20 minutes to drain. Quarter the second cucumber lengthwise, remove the seed-containing center, and chop the remaining parts into small cubes. Season with salt and pepper and set aside.<\/p>\n
2. In a bowl, combine the vinegar, peeled and minced shallots, olive oil, salt, and pepper.<\/p>\n
3. Arrange the cucumber slices in a rosette pattern on the plates. Place an artichoke heart in the center of each rosette and drizzle with a teaspoon of the vinaigrette.<\/p>\n
4. Deseed the tomatoes and chop them into small cubes. Mix them with the cubed cucumber and crumbled fresh goat cheese, then fill each artichoke heart with this mixture.<\/p>\n
Drizzle the remaining vinaigrette over each plate and sprinkle with chopped basil leaves.<\/p>\n\n\n