Artichoke Salad Recipe

The salad I adore the most is artichoke salad, and for a good reason. It’s a bright and bold expression of fresh flavors and colors that sing together as one.

The tender artichoke hearts, juicy cherry tomatoes, and thinly sliced red onions form the bedrock of the salad. Is this base fresh, succulent, and crispy?

Yes. And yes again.

Kalamata olives bring a punch of briny flavor that really rounds out the profile. If you want to talk about the herbal notes, there are a few more vital salad constituents.

Fresh parsley and basil elevate this dish to dizzying heights. You know what’s doing that, right?

Olive oil is. And red wine vinegar, even if it is only slightly tangy.

And then you have minced garlic, which supplies the zesty finish. You could easily up the cream factor (and the flavor factor) by adding feta cheese.

But this salad has it all going on.

Ingredients

Artichoke hearts:
High in fiber and antioxidants, adding heartiness.

Cherry tomatoes:
Contribute to the sweetness, the vitamins, and the juicy, bursting quality.

Red onion:
Imparts a sharp, piquant taste and vitamin C.

Kalamata olives:
Contribute healthful lipids and a piquant flavor.

Fresh parsley:
Contributes a crisp, spicy taste and is rich in vitamin K.

Basil:
Delivers an exquisite boost of sweetness and aroma.

Olive oil:
Fat that is heart-healthy and loaded with flavor.

Red wine vinegar:
Add a tangy acidity to balance flavors.

Feta cheese:
An optional addition that is creamy, salty, and adds calcium.

Ingredient Quantities

• 1 can (14 ounces) artichoke hearts, drained and quartered
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)

Instructions

1. In a large mixing bowl, mix together the artichoke hearts (drained and quartered), cherry tomatoes (halved), red onion (sliced), Kalamata olives (halved), parsley (chopped), and basil (chopped).

2. In a small bowl or measuring cup, combine the olive oil, red wine vinegar, minced garlic, salt, and pepper, and whisk them together until well mixed.

3. Pour the dressing into the large bowl containing the artichoke and vegetable mixture.

4. Gently toss the salad to guarantee that all the components are well-coated with the dressing.

5. If needed, use more salt and pepper to taste for seasoning.

6. If you want a creamier texture for the salad, you can fold in the crumbled feta cheese.

7. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

8. Artichoke salad can be served on its own or as a side salad with almost any main dish.

9. To provide extra freshness, you can serve with more chopped parsley or basil as a garnish.

10. Any remaining food should be placed in a sealed container in the fridge and eaten within 2 days. The herbs might look a little sad by the second day, but they are perfectly edible.

Equipment Needed

1. Large mixing bowl
2. Small bowl or measuring cup
3. Knife
4. Cutting board
5. Whisk
6. Salad tongs or large spoon for tossing
7. Measuring cups
8. Measuring spoons
9. Can opener (for artichoke hearts)
10. Airtight container (for storing leftovers)

FAQ

• Can I use fresh artichokes instead of canned?Certainly! Fresh artichokes can be used, but they must first be cooked and quartered before being added to the salad. Canned artichokes are a convenient substitute and taste great.
• How long will the salad keep?This salad tastes best when it’s fresh. However, if you have leftovers, it can be stored in the refrigerator for around 48 hours. The flavors are sure to deepen in intensity, but you might find that the texture has you rethinking your decision to save half of the salad for later.
• Is there a substitute for Kalamata olives?Absolutely, you can use any other kind of olives in place of the ones called for that you prefer, like penaced olives or even volcani olives, though the flavor will vary a bit.
• Can I make this salad vegan?Indeed, just leave out the feta cheese or swap it for a vegan cheese alternative.
• What can I serve with this salad?Grilled chicken, fish, or pasta makes a great meal combo with this salad. It also stands well on its own as a light lunch and is utterly satisfying in that capacity.
• Can I add more vegetables to the salad?Absolutely! You can add cucumbers, bell peppers, or any other vegetables you like.

Substitutions and Variations

Hearts of artichoke: Substitute with canned or jarred hearts of palm, drained and chopped.
Use grape tomatoes or diced Roma tomatoes in place of cherry tomatoes.
Kalamata olives: Substitute with pitted and halved green or black olives.
Fresh parsley: Substitute fresh cilantro or fresh dill for a totally different flavor.
Feta cheese: Replace with goat cheese, or omit for a vegan alternative.