This Artichoke Salad is just a little bit unusual but has a big hit of flavor.
Perfect as part of an antipasto or a simple, light meal with bread.
This is a salad that my mother-in-law always made for special occasion like Christmas or Easter. I’ve adapted it and added a few other ingredients which we enjoy as a light meal.
Artichoke Salad ingredients are easy to find.
Don’t you just hate seeing a great recipe only to find that the ingredients are as scarce as hen’s teeth? I do! I live in a small regional area and it’s hard to track down unusual ingredients. But it’s not going to happen with this recipe! Nope, all you need is a few fresh vegetables, some easy to find additions and of course, the star of the show artichokes. In this case, I use canned artichokes. All you need is:-
- canned artichokes
- canned tuna
- red capsicum (sweet peppers)
- Lebanese cucumber
- red onion
- parsley
- black olive
- capers
Why use canned artichokes in this salad?
Other than canned tomatoes and beans, I really don’t use canned vegetables. Frozen vegetables are better if you can’t get fresh. However in this case canned artichokes are great because they are still very tasty and it saves you all the preparation that comes with fresh artichokes. Also canned artichokes are easily available in supermarkets. Bottled and marinated artichokes could also be used.
If you are one of the lucky ones with a wonderful market nearby where stall holders prepare artichokes for you, by all means, use fresh! And I’ll try not to be too envious!
Artichoke Salad is quickly and easily made with readily available ingredients or serve it as part of a feast. Either way, I know you’ll love it!
Baci.
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Artichoke Salad
Ingredients
- 400 grams canned artichokes hearts quartered
- 185 grams canned tuna in oil drained
- ½ red capsicum diced (red peppers)
- ½ Lebanese cucumber halved and sliced
- ¼ red onion finely sliced
- ¼ cup chopped parsley
- 10 black olives deseeded and halved
- 2 tablespoon capers
- fresh ground pepper and salt to taste
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- ½ teaspoon Dijon mustard
Instructions
Make the dressing.
- Combine oil, vinegar and Dijon mustard in a small bowl. Whisk until combined.
Make the salad
- Combine all ingredients in a large bowl.
- Pour over dressing and toss gently to combine.
- Serve as part of an antipasto or as a light meal with bread.
Notes
Nutrition
Wonderful, filling meal. My son loved it. I did similar salad for myself with chicken. Leftovers for both were eaten with wheat craker, yum!
Shared recipe with my daughter and friend. A keeper.
I’m glad you liked it, Maritza! My family loves it too! Substituting chicken is a great idea. xx
While I love beans and tuna in a salad—another quick and easy ‘pantry’ dish—I hadn’t come across this combination before. But it does sounds lovely. I’m going to give it a try soon!
Frank, this is a great combination – I’m sure you will love it!
This delicious salad would certainly make for a wonderful lunch.
Karen, this salad is perfect for lunch!
This is perfection t me! I love all of these ingredients together. I now buy tuna belly, canned in oil. It’s not as dry as regular tuna. A little more expensive, imported from Italy or Spain, but so worth it to me.
I love artichokes, so this is the salad for me. Delicious – I will be enjoying this for my lunch tomorrow!
Alexandra, this is so good for lunch!