Artichoke Salad

introduction

This Artichoke Salad is fresh, quick, and bright. It mixes marinated artichoke hearts with peppery arugula, sweet tomatoes, salty olives, and shaved parmesan. If you like artichoke flavors in a different form, try a warm dip like easy spinach artichoke dip for a cozy side.

why make this recipe

Make this salad when you want a fast, healthy dish that tastes fresh. It needs little prep, keeps well for a day, and fits as a light lunch, side, or picnic dish. The marinated artichokes add big flavor without extra work.

how to make Artichoke Salad

This salad comes together in minutes. Lay the greens down, add the artichokes and veggies, mix a simple dressing, and finish with parmesan. Toss lightly so the arugula stays crisp. Serve right away for best texture.

Ingredients :

• 2 jars (12-14 oz each) artichoke hearts (quartered and marinated)
• 3 – 4 ounces arugula (about 4 handfuls)
• 1 cup cherry tomatoes (halved)
• ½ red onion (thinly sliced)
• ½ cup black olives
• ¼ cup parmesan cheese (shaved)
• ¼ cup extra virgin olive oil
• 2 tablespoons vinegar (any type, white wine vinegar recommended)
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup or honey
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions :

1. Arrange the arugula on a large serving platter or salad bowl.
2. Drain the artichoke hearts and scatter them on top of the arugula.
3. Top the salad with the halved cherry tomatoes, black olives, and thinly sliced red onion.
4. In a small jar, mix the dressing ingredients: olive oil, vinegar, lemon juice, maple syrup, dried oregano, dried basil, garlic powder, salt, and black pepper. Shake well to combine.
5. Drizzle half of the dressing onto the salad and serve the remaining dressing in a bowl.
6. Top with shaved parmesan cheese. Best served fresh.

how to serve Artichoke Salad

Serve this salad right after you dress it so the arugula stays crisp. It goes well with grilled chicken or fish, toasted bread, or as part of a buffet. Offer extra dressing on the side for guests who want more.

how to store Artichoke Salad

Keep any leftovers in an airtight container in the fridge for up to 1 day. Store the dressing separately if you plan to keep the salad longer. If the arugula gets soggy, toss in fresh greens before serving.

tips to make Artichoke Salad

• Drain the artichokes well to avoid watery salad.
• Slice the onion thin so it blends with the other flavors.
• Taste the dressing and adjust salt or lemon as needed.
• Use good olive oil for a better flavor.
• Add dressing little by little so you don’t overdress the greens.

variation (if any)

• Add sliced cucumber or bell pepper for crunch.
• Replace arugula with mixed greens or spinach for milder taste.
• Add toasted pine nuts or chopped walnuts for texture.
• Swap maple syrup for a pinch of sugar if you don’t have honey.

FAQs

Q: Can I use frozen artichoke hearts?
A: Use canned or jarred marinated artichokes for best flavor and texture. Frozen artichokes may be soft once thawed.

Q: Is this salad vegan?
A: Remove the parmesan to make it vegan. Check the marinated artichokes for any non-vegan ingredients.

Q: Can I make the dressing ahead?
A: Yes. Mix the dressing and keep it in the fridge up to 3 days. Shake well before using.

Q: How much salad does this make?
A: This feeds about 3–4 people as a side or 1–2 as a main, depending on portions.

Q: Can I add protein?
A: Yes. Add grilled chicken, shrimp, or cannellini beans for more protein.

Artichoke Salad

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: Mediterranean
• Diet: Vegetarian

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Description

A fresh and quick Artichoke Salad with marinated artichoke hearts, peppery arugula, sweet cherry tomatoes, olives, and parmesan.

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Ingredients

Scale 1x2x3x

• 2 jars (12-14 oz each) artichoke hearts (quartered and marinated)
• 3 – 4 ounces arugula (about 4 handfuls)
• 1 cup cherry tomatoes (halved)
• ½ red onion (thinly sliced)
• ½ cup black olives
• ¼ cup parmesan cheese (shaved)
• ¼ cup extra virgin olive oil
• 2 tablespoons vinegar (any type, white wine vinegar recommended)
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup or honey
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

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Instructions

1. Arrange the arugula on a large serving platter or salad bowl.
2. Drain the artichoke hearts and scatter them on top of the arugula.
3. Top the salad with the halved cherry tomatoes, black olives, and thinly sliced red onion.
4. Mix the dressing ingredients: olive oil, vinegar, lemon juice, maple syrup, dried oregano, dried basil, garlic powder, salt, and black pepper in a small jar and shake well to combine.
5. Drizzle half of the dressing onto the salad and serve the remaining dressing in a bowl.
6. Top with shaved parmesan cheese. Best served fresh.

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Notes

Serve this salad immediately after dressing to keep the arugula crisp.

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Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 6g
• Sodium: 450mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 5g
• Protein: 4g
• Cholesterol: 5mg