Description
This Artichoke Salad is a refreshing dish featuring marinated artichoke hearts, vibrant cherry tomatoes, and peppery arugula for a flavorful meal.
Ingredients
Scale
- 2 jars artichoke hearts (12–14 oz each)
- 3–4 ounces arugula
- 1 cup cherry tomatoes (halved)
- 0.5 red onion (thinly sliced)
- 0.5 cup black olives
- 0.25 cup Parmesan cheese (shaved)
- 0.25 cup extra virgin olive oil
- 2 tablespoons vinegar
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup or honey
- 0.5 teaspoon dried oregano
- 0.5 teaspoon dried basil
- 1 teaspoon garlic powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
- Arrange the arugula on a large serving platter or salad bowl, creating a vibrant base.
- Drain the artichoke hearts and scatter them on top of the arugula. Slice if not quartered.
- Top with cherry tomatoes, black olives, and red onion, layering colors and textures.
- Add the dressing ingredients into a small jar: olive oil, vinegar, lemon juice, maple syrup, oregano, basil, garlic powder, salt, and black pepper.
- Shake the jar well to combine all the flavors, or whisk together in a bowl until blended.
- Drizzle half of the dressing onto the salad, then serve the other half in a bowl.
- Serve with shaved parmesan cheese that adds a rich finish to each bite!
Notes
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5 g
- Sodium: 500 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: Artichoke Salad