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Ingredients

• 2 jars (6 1/2 oz. each) marinated artichoke hearts, drained (reserve marinade)
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon minced garlic
• 1 head fennel (about 3 in. wide)
• 6 cups cherry tomatoes (use a mix of red, yellow, and orange, each about 3/4 in. wide), rinsed and drained
• 1 cup pitted calamata olives
• 1 cup lightly packed rinsed fresh basil leaves (3/4 to 1 1/2 in. long)
• 1/2 cup slivered red onion
• Fresh-ground pepper

Description

Notes: If Making Up To 4 Hours Ahead, Don't Add Basil; Cover And Chill. Add Basil Just Before Serving, And Mix Gently.

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