Artichoke, Fennel, And Tricolor Tomato Salad

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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

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