This Artichoke Salad is full of flavor, is super easy, and, best of all, you'll have it whipped up in 10 minutes!
The combination of marinated artichokes together with fresh ingredients creates a salad that is fresh yet satisfying. Prepare to be asked for the recipe time and time again!
Are you sick of boring salads? Look no further. All the flavors of the Mediterranean are bursting out of this amazing Artichoke Salad!
This Artichoke salad is adapted from a recipe that my mother-in-law always made for special occasions like Christmas or Easter. And everyone loves it! We particularly enjoy this salad paired with baked Italian chicken thighs. So yummy!
Plus, just like my Cherry Tomato Caprese Salad and my Fried Meatballs, this artichoke salad is perfect for the buffet table. Plus, it makes a delicious light lunch accompanied by some crusty bread like Ligurian focaccia.
Table of Contents
Why you’ll love this recipe
- Flavor - This marinated Artichoke Salad is the ideal balance of tangy, sweet, and savory flavors.
- Texture - A variety of textures is so important in any dish, particularly with a salad. You’ll love the play of textures in this recipe from smooth to silky, popping fresh to a crunchy bite, it’s all here!
- Looks amazing - You the old saying - we eat with our eyes first - and this Artichoke Salad definitely doesn’t disappoint! Greens, reds, and purples are all playing well together creating one of the prettiest plates you’ll ever see!
- Versatile - I’m reluctant to use that word but it does describe this salad perfectly. I’ll make this up quickly for a weekend lunch with crusty bread and we also enjoy it as a side dish to my chicken cutlets or other meals.
- Rustic simplicity - Easy and nothing to fancy but super delicious!
For complete ingredient quantities and full instructions, please scroll to the printable recipe card bottom of the page.
Ingredients
Isn’t it frustrating to find a great looking recipe but the ingredients are hard to track down? It’s not going to happen with this recipe! These ingredients should be easy to find in most supermarkets or check the substitutions section below.
- Marinated artichoke hearts - Packed in bottles with oil, herbs, spices, and seasonings, these should be easy to find in most supermarkets.
- Cherry tomatoes - choose the ripest cherry tomatoes that are firm and plump but not hard. They should feel heavy for their size.
- Roasted red peppers - Just like the marinated artichokes, these are packed into bottles and available readily. Of course, you can also make your own with my recipe for Italian Roasted Peppers. They’ll be perfect for this Artichoke Salad recipe!
- Red onion - Onions can be tricky to buy because they can look great on the outside but then be bad inside - I know that from experience! A good red onion should have no smell and be rather dry with papery skin.
- Parsley - I’m fortunate to have parsley in my garden for most of the year but if you’re choosing from the supermarket avoid the bunches that look wilted and dried out.
- Black olives - Select good quality olives that you like the taste of.
- Extra virgin olive oil - Use a good extra virgin olive oil but it doesn’t have to be super expensive.
- White wine vinegar - Easily purchased at all supermarkets and it won’t go astray. You’ll use it for lots of salads like my Mediterranean Cucumber Salad. You could also use red wine vinegar if that’s all you have.
- Dijon mustard - Not only tasty, but mustard also ensures that the oil and vinegar emulsify so that the two don’t separate immediately. Use another mustard that you like the taste of.
- Garlic - Fresh garlic is best but a little powdered garlic can also be used.
- Salt and freshly ground pepper - Adjust according to your taste.
See recipe card for quantities.
Instructions
Prepare all the ingredients that need chopping or slicing.
Combine oil, vinegar, garlic, and Dijon mustard in a small bowl. Whisk until combined.
Combine all ingredients in a large bowl. Pour the dressing over and toss gently to combine.
Hint: Have all the ingredients prepared in advance so that all you need to do is toss gently before serving. I like to mix the dressing ingredients in a screw top jar. Pop the jar in the fridge ready to be poured over the salad the just before serving.
Substitutions
- Marinated artichokes - instead of marinated artichokes use drained and rinsed, canned artichokes.
- Cherry tomatoes - use grape tomatoes or mini Roma tomatoes. Any small tomato will be good for this Artichoke Salad.
- Red onion - the red onion can be substituted with scallions which are also known as green onions or spring onions.
Variations
- Spicy - Add a little red pepper flakes for some added spicy heat and flavor.
- Chickpea Artichoke Salad - Add a drained and rinsed can of chickpeas.
- Artichoke Pasta Salad - Cook 8 ounces (226 grams) of small pasta like small shells, bowties, or elbows in boiling salted water until al dente. Drain and cool for a few minutes before stirring through the salad.
- Tuna Artichoke Salad - Mix in a can of tuna for added protein.
Equipment
A large and small bowl plus a sharp knife, spoons and a whisk or fork is all you need to make this Artichoke Salad
Storage
Artichoke Salad doesn’t keep very well but that’s fine. It’s is so quick and easy to make, that it isn’t a problem to prepare and serve.
Prepping the ingredients in advance makes the final assembly super quick. Plus I like to make the salad dressing in a screw top jar and leave it in the fridge until ready to serve.
If you do happen to have leftovers, the salad can be stored in a sealed container in the fridge. The salad won’t be as good the next day but still perfectly edible. I don’t like waste.
Top tip
To ensure that the salad isn’t watery, use paper towels to mop up any excess moisture after washing ingredients like tomatoes and parsley. Drain the marinated artichoke and roasted peppers for the same reason.
After mincing or crushing the fresh garlic remove any pieces of garlic that didn’t get completely minced. No one wants to bite into a big piece of garlic.
Use a whisk to combine the dressing ingredients until emulsified and completely combined. Add the dressing to the salad just before serving. Be sure to taste and adjust the salt and pepper to your liking.
FAQ
If you can only find canned artichokes for this recipe you should rinse them before adding to the salad. After rinsing turn them upside down on paper towels to drain well. If you have purchased marinated artichokes, there is no need to rinse them.
Jarred marinated artichokes are usually packed in oil and vinegar plus seasonings. Just drain the artichokes hearts well before using them in this artichoke salad.
I am generally an advocate for fresh is best, however artichokes have a short season so canned or jarred artichokes are a good option. Fresh artichokes can be tricky to prepare if you’re not used to is plus expensive compared to canned artichokes.
Artichokes are high in fiber plus contain vitamins, minerals, and antioxidants. Fortunately, artichokes in a jar retain many of these benefits and are more accessible than fresh artichokes.
Fresh artichokes are wonderful but can be a challenge to prepare if you’re not accustomed to it. That’s why artichoke hearts in a jar are the ideal option for taste, nutrition, and convenience.
Serving Suggestions
The best part about this Artichoke Salad is that it can be a side or a complete meal depending on how you serve it. It’s excellent served alongside butterflied roast chicken, chicken cutlets or even beef spiedini. But serve it with crusty bread like Focaccia Genovese and sprinkle over some crispy prosciutto and you have a flavorsome, light lunch!
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Recipe
Artichoke Salad Recipe
Ingredients
- 1 pound (450 grams) marinated artichoke hearts
- 1 cup cherry tomatoes halved
- ½ cup roasted red peppers sliced
- ¼ red onion finely sliced
- ¼ cup chopped parsley
- 10 black olives deseeded and halved
- ½ teaspoon salt or to taste
- ¼ teaspoon fresh ground pepper
Dressing
- ¼ cup extra virgin olive oil
- 2 tablespoons white wine vinegar
- ½ teaspoon Dijon mustard
- 1 clove garlic crushed or minced or ¼ teaspoon powdered garlic
Instructions
Make the dressing.
- Combine oil, vinegar, garlic and Dijon mustard in a small bowl. Whisk until combined.
Make the salad
- Combine all ingredients in a large bowl.
- Just before serving, pour over dressing and toss gently to combine.
- Serve as side or as a light meal with bread.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For accurate results, it is recommended that the nutritional information be calculated based on the ingredients and brands you use.
This updated and improved recipe was first published on Marcellina in Cucina February 20, 2019.
Maritza
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.
Marcellina
I'm glad you liked it, Maritza! My family loves it too! Substituting chicken is a great idea. xx
Frank
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!
Marcellina
Frank, this is a great combination - I’m sure you will love it!
Karen (Back Road Journal)
This delicious salad would certainly make for a wonderful lunch.
Marcellina
Karen, this salad is perfect for lunch!
mimi rippee
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.
Alexandra @ It's Not Complicated Recipes
I love artichokes, so this is the salad for me. Delicious - I will be enjoying this for my lunch tomorrow!
Marcellina
Alexandra, this is so good for lunch!