Ingredients
5 large tomatoes (about 2 pounds), cut into wedges1/4 teaspoon salt1/4 teaspoon pepper1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained1 can (2-1/4 ounces) sliced ripe olives, drained2 tablespoons minced fresh parsley2 tablespoons white wine vinegar2 garlic cloves, minced
Preparation
Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.
