Tomato, Artichoke & Basil Salad with Provolone

Serves 4 as a side
Time 10 minutes

Ingredients

500g tomatoes, cut into halves (mix of perino gold, perino red, sampari, sweet berry truss)
250g preserved artichoke hearts, torn
Juice 2 lemons, zested and juiced
½ bunch basil, torn
½ bunch parsley, chopped
¼ cup chives, chopped
3 tbsp extra virgin olive oil
Salt
Pepper
2 tbsp balsamic vinegar
75g provolone, grated

Method

Toss all of the ingredients in a large mixing bowl and serve with a good handful of grated provolone cheese.