July 29, 2017
Fresh Tomatoes, Lunch, Salads,
Vegetable Salad, Vegetables, Artichokes, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, No-Cook, Quick Meals, Entertaining, Summer, Refrigerator, Gluten-Free, Kosher, Low Cholesterol, No Eggs, Non-Dairy, Sugar-Free, Vegan, Vegetarian more
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Cut cherry tomatoes in half.
Cut artichoke hearts and hearts of palm into quarters.
Combine vegetables and sprinkle the cumin and pepper.
In a small bowl whisk together oil and vinegar. Add this to the vegetable and toss to mix.
Let sit in the refrigerator overnight.
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