Artichoke Salad Recipe
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Artichoke Salad is my new go-to side dish that I can easily turn into a main course. It has chunky artichoke hearts and lots of chopped vegetables and fresh herbs that are perfect for the coming season. You can make it ahead or just before serving.
Living on the Mediterranean Sea tends to change a girl. Especially what she eats! While I always ate clean in the States (for the most part), I would never have put together a recipe like this artichoke salad. It’s chock-full of delicious Mediterranean flavors and has so many different ways you can enjoy it. Let’s dive in!
Why You’ll Love This Recipe
- It’s fast and easy to make with simple ingredients you can find anywhere.
- It makes a great side dish to chicken, fish, pork, or beef.
- You can easily turn this into a main course by adding more to it. (Suggestions below)
Pro Recipe Tips
- Try to chop your vegetables and herbs to approximately the same size for the best texture.
- Whether you chop the artichoke hearts or not is up to you. I prefer them whole, but chopping them can make for easier chewing. The choice is yours.
- Make sure you season the dressing well and to your liking before you add it to the salad.
- If your salad gets a bit dry, drizzle a little extra balsamic vinegar over the top and toss.
- For a true Mediterranean meal, serve this artichoke salad alongside pita and hummus.
How To Turn This Artichoke Salad Into A Full Meal
If a side salad isn’t what you are looking for, you can add any combination of the following ingredients to make it a fully robust meal.
🥬 Greens
- Arugula (peppery bite)
- Baby spinach
- Romaine or butter lettuce
- Shredded cabbage (adds great crunch)
- Microgreens or sprouts
- Shaved fennel (licorice-like flavor and crunch)
🧄 Other Veggies
- Sun-dried tomatoes
- Grated or shredded carrots
- Radishes
- Roasted corn
- Grilled or roasted zucchini or eggplant
- Diced bell peppers
- Chopped green beans
🐓 Protein
- Hard-boiled eggs
- Chicken
- Shrimp
- Tofu
🧂 Extra Flavor
- Capers
- Pickled red onions
- Pickled jalapeños or banana peppers
- Olives (black, green, Castelvetrano, etc.)
- Slivered almonds
- Crushed pistachios
🍅 Fruits
- Diced mango (sweet and tropical)
- Watermelon or cantaloupe chunks
- Sliced strawberries
- Pomegranate seeds
- Diced apples or pears
- Grapes (halved)
🌾 Grains
- Quinoa
- Farro
- Couscous or pearl couscous
- Orzo
- Cooked bulgur
🫘 Beans
- Chickpeas
- White beans or cannellini beans
- Lentils
🫙 Alternative Dressing
- Tahini-lemon dressing
- Balsamic vinaigrette
- Greek yogurt and dill dressing
- Dijon mustard vinaigrette
- Creamy avocado-lime dressing
- Honey mustard
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What You’ll Need To Make Artichoke Salad
Canned or jarred artichoke hearts
Tomatoes – You can chop a large tomato, or you can halve cherry tomatoes. Your choice.
Kalamata olives
Red onion
Cucumber – I used an English cucumber, but any type will work. The choice to peel or not is yours. I peeled mine.
Fresh parsley
Fresh basil
Extra virgin olive oil – Or any light-flavored oil you prefer to use.
Fresh lemon juice
Balsamic vinegar
Prepared yellow mustard – No sugar added.
Garlic powder
Dried oregano
Salt
Black pepper
How To Make Artichoke Salad
Chop all the veggies as indicated.
Drain the artichoke hearts.
In a large mixing bowl, combine the artichoke hearts, tomatoes, olives, red onion, and cucumber, along with the fresh herbs.
In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, mustard, garlic, oregano, salt, and black pepper until you have a smooth dressing.
Pour the dressing over the salad ingredients and toss gently to coat. Let the salad sit for about 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Storing Leftover Artichoke Salad
Store any leftovers in an airtight container and keep them in the fridge for up to 5 days without any added animal product or up to 3 days with animal products added.
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Artichoke Salad Recipe
Ingredients
- 14 oz. artichoke hearts (drained – quartered if you prefer, but not necessary)
- 1 cup chopped tomatoes (or halved cherry tomatoes)
- ½ cup Kalamata olives (pitted and chopped)
- ½ cup chopped red onion
- 1 cup chopped cucumber (your choice if you peel it or not)
- ½ cup fresh, chopped parsley
- ½ cup fresh, chopped basil
- ¼ cup extra virgin olive oil
- 1 tbsp. fresh lemon juice
- 2 tbsp. balsamic vinegar
- 1 tsp. prepared yellow mustard (no sugar added)
- 1 tsp. garlic powder
- ½ tsp. dried oregano
- ½ tsp. salt
- ½ tsp. ground black pepper
Instructions
- Chop all the veggies as indicated.
- Drain the artichoke hearts.
- In a large mixing bowl, combine the artichoke hearts, tomatoes, olives, red onion, and cucumber, along with the fresh herbs.
- In a small bowl, whisk together the olive oil, lemon juice, balsamic vinegar, mustard, garlic, oregano, salt, and black pepper until you have a smooth dressing.
- Pour the dressing over the salad ingredients and toss gently to coat. Let the salad sit for about 10 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Notes
Nutrition
