- 1/2 cup olive oil
- 3 tablespoons red wine vinegar
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh Italian parsley
- 1 1/2 teaspoons minced garlic
- 1 teaspoon whole grain Dijon mustard
- 1 9-ounce package frozen artichoke hearts, thawed, drained well, halved lengthwise
- 1 large red bell pepper, cut into matchstick-size strips
- 4 ounces small button mushrooms, trimmed, quartered
- 1 small onion, thinly sliced (about 1/3 cup)
- 3/4 cup pitted Kalamata olives or other brine-cured black olives, quartered lengthwise
- Whisk first 6 ingredients in large bowl to blend. Add vegetables and olives. Toss to coat. Season with salt and pepper. Cover and refrigerate at least 2 hours, stirring occasionally. (Can be made 1 day ahead. Keep refrigerated. Let stand at room temperature 30 minutes before serving.)
- Transfer mixture to bowl and serve.