Janet's Artichoke, Fennel and Tricolor Tomato Salad

                                                                                    - Janet Pellegrini

2 jars (6 1/2 ounces) marinated artichoke hearts, drained (reserve marinade)

2 tablespoons balsamic vinegar

1 tablespoon Dijon mustard

1 teaspoon minced garlic

1 head fennel (about 3 inches wide)

6 cups cherry tomatoes (use a mix of red, yellow and orange), rinsed and drained

1 cup pitted Kalamata olives

1 cup fresh basil leaves (3/4 to 1 1/2” long)

1/2 cup slivered red onions

Fresh ground pepper to taste

In a wide, shallow bowl, whisk 1/4 cup artichoke marinade, vinegar, mustard and garlic.

Rinse and drain fennel. Cut off and save green leaves for garnish. Trim off and discard remaining stalks, root end, and any bruised areas. Cut head in half lengthwise across widest dimension, then cut each half crosswise into paper-thin slivers.

Add fennel, tomatoes, olives, basil, onion, and artichoke hearts to dressing in bowl. Mix gently to coat. Spread on a platter and garnish with fennel leaves and basil leaves. Add pepper to taste.

Serves 10