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Artichoke Tomato Salad


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5 large tomatoes (about 2 pounds), cut into wedges

1/4 teaspoon(s) salt

1/4 teaspoon(s) pepper

1 7 1/2-ounce jar(s) marinated quartered artichoke hearts, drained

1 2 1/4-ounce can(s) sliced ripe olives, drained

2 tablespoon(s) minced fresh parsley

2 tablespoon(s) white wine vinegar

2 garlic cloves, minced

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