These three vegetables are mainstays of the Sardinian diet and are combined in a variety of dishes—like this one.
2 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
1 tablespoon finely grated orange zest
1 tablespoon red wine vinegar
1⁄2 teaspoon salt, preferably sea salt
1⁄2 teaspoon freshly ground black pepper
2 medium red globe, beefsteak, or heirloom tomatoes (about 8 ounces each), cored and cut into small wedges
2 small fennel bulbs (about 4 ounces each), trimmed and the blemished outer layer removed, then quartered and roughly chopped
1 (14-ounce) can artichoke hearts packed in water, drained and roughly chopped
2 tablespoons packed fresh mint leaves, chopped
1. Whisk the olive oil, orange juice, orange zest, vinegar, salt, and pepper in a large bowl until uniform.
2. Add the tomatoes, fennel, artichokes, and mint leaves. Toss gently to coat.
