Ingredient

• 350g mixed tomatoes, halved
• 1/2 radicchio, coarsely chopped
• 60g pkt Coles Australian Baby Rocket
• 275g jar marinated artichoke hearts, drained, cut into wedges
• 100g cherry bocconcini, coarsely torn
• 1/2 cup (60g) pitted mixed olives, halved
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1/2 cup basil leaves
• 1/4 cup (40g) pine nuts, toasted

Direction

1. Arrange the tomato, radicchio, rocket, artichoke, bocconcini and olive in a large serving bowl.
2. Combine the oil and vinegar in a small jug. Drizzle the dressing over the tomato mixture in the bowl. Sprinkle with the basil leaves. Season and serve with the pine nuts.