This artichoke salad is a simple, flavorful side dish that’s perfect for parties, picnics, and barbecues. Made with canned artichokes, black olives, tomatoes, and sliced onions, it’s all tossed in a zesty homemade dressing. Beautiful, refreshing, and easy to make, this salad is sure to impress at your next gathering.
Love this salad. my daughter said it tastes like pizza without the bread.
—I Edwards
What’s new in this recipe
This recipe was originally published on June 6, 2019, and we’ve made some exciting updates! We’ve numbered the instructions for easier following, added a recipe tips and notes section to set you up for success. You'll also find an expanded substitutions and variations section with more options, a new prep tips section for smoother cooking, and convenient "jump to" links for simple navigation. We hope these updates make the recipe even easier to follow and more enjoyable to prepare!
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What's great about this recipe
- Quick and easy: This salad comes together quickly and is easy to prepare, freeing you up for other planning or activities.
- No cooking required: With canned artichokes, there’s no need to spend time cooking or prepping, making this recipe a breeze.
- Fresh and flavorful: This cold salad is refreshing and bursting with flavor, making it a great addition to any meal or gathering.
- Simple dressing: Made with pantry staples like olive oil, balsamic vinegar, garlic, and spices, the dressing is easy and delicious.
Ingredients
- Artichoke hearts – Use canned artichoke hearts packed in water for the best flavor and texture. Drain, rinse, and pat them dry before cutting into quarters. Baby artichoke hearts work beautifully for this recipe.
- Black olives – Pitted black olives bring a savory, briny taste with a mild flavor that works well with the other ingredients. Be sure to drain and rinse them before slicing them in half.
- Grape or cherry tomatoes – These tomatoes bring a pop of freshness and color. Slice them in half for easy eating and even distribution in the salad.
- Onions – Thinly sliced onions add a bit of crunch and sharpness. We prefer white onions for their clean flavor, but yellow or red onions will work just as well—use your favorite!
- Extra virgin olive oil – This serves as the base for the dressing, offering a rich and fruity flavor.
- Balsamic vinegar – Adds a touch of acidity and sweetness to the dressing, complementing the other ingredients perfectly.
- Garlic – A clove of garlic, grated or finely minced, gives the dressing a flavorful kick.
- Dried oregano – Adds a hint of earthy, herbaceous flavor that pairs wonderfully with the other ingredients.
- Salt and black pepper – These pantry staples season the salad beautifully. Adjust the amounts to suit your taste.
- Crushed red pepper – Optional, but a pinch adds a subtle heat for those who like a little spice.
- See the recipe card for quantities and preparation.
Easy prep tips
- Make the dressing first so the flavors have time to meld while you prepare the other ingredients.
- Slice onions paper-thin so they don’t overwhelm the delicate flavors of the salad.
- Cut tomatoes into bite-sized pieces—halve small ones, or cut larger ones into thirds or fourths for comfortable bites.
- Rinse and pat dry whole artichokes before cutting them into quarters. I find it easier to work with whole artichokes rather than pre-cut ones.
How to make artichoke salad
Make the dressing: Combine olive oil, balsamic vinegar, grated garlic, dried oregano, salt, black pepper, and crushed red pepper (if using) in a small jar or container with a tight-fitting lid. Cover and shake vigorously to mix. Refrigerate until ready to use, shaking again just before adding to the salad.
- Assemble the salad: Add the artichokes, olives, tomatoes,
and onions to a large bowl.
- Add the dressing: Make sure to shake it well before pouring
it over the salad.
- Toss to coat: Stir or toss gently to evenly coat the ingredients in the dressing.
- Chill: Cover the bowl and refrigerate the salad until chilled before serving. Toss well before serving.
Substitutions and variations
- Tomatoes: Use colorful cherry or grape tomatoes, like yellow or orange, for a visually vibrant dish.
- Olive Oil: Swap extra virgin olive oil for light-tasting olive oil if you prefer a milder flavor. Other neutral oils like avocado oil or grapeseed oil also work well.
- Vinegar: Red wine vinegar is a great alternative to balsamic for a tangier flavor. Apple cider vinegar can work, but it will add a slightly sweeter, fruitier note. Try sherry vinegar for a more complex, trendy option.
- Additional Ingredients: Include roasted red peppers—use sparingly to complement the flavors without overpowering them. Add a sprinkle of feta cheese or Parmesan for extra flavor and texture. Canned chickpeas (drained and rinsed) are another great addition for a hearty twist.
Make ahead and storing instructions
- Prep in advance: All ingredients can be prepped one day ahead, but it’s best to slice the tomatoes just before assembling, as they can release water if cut too early. The dressing can be made up to a day in advance and stored in the refrigerator. Just give it a good shake before using.
- Assembling: Slicing the tomatoes and putting everything together only takes a few minutes. Refrigerate the salad for at least 30–60 minutes to ensure it’s chilled before serving.
- Food safety: Store the salad in the refrigerator until ready to serve. Do not leave the salad out at room temperature for longer than 2 hours (or 1 hour if the temperature is over 90°F). For more food storage and safety tips, visit the U.S. Department of Agriculture and foodsafety.gov.
- Storing: Transfer leftovers to an airtight container and store in the refrigerator for 3–4 days. Freezing is not recommended as it affects the texture of the ingredients.
Recipe tips and notes
- Rinse thoroughly: Be sure to rinse the canned artichokes and black olives to remove any excess salt or brine.
- Shake the dressing: Shaking the dressing in a jar or container with a tight-fitting lid emulsifies the ingredients better than stirring. This ensures a smooth and well-combined dressing.
- Toss gently: Use a rubber/silicone spatula or wooden spoon to toss the salad. This prevents tearing the delicate ingredients like artichokes and tomatoes.
- Chill before serving: Refrigerating the salad before serving allows the flavors to meld and makes it refreshing to enjoy.
This salad is a simple and refreshing dish that’s perfect for parties, picnics, or casual gatherings. Looking for more cold appetizers to round out your menu? Try our marinated tomatoes or garden fresh salsa for bright, zesty options, or go for something creamy with our fresh dill dip or the ever-popular cold buffalo chicken dip. These easy-to-make recipes are sure to be a hit at your next event!
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📖 Recipe
Artichoke Salad
Ingredients
Dressing Ingredients
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 Garlic Clove grated or minced finely
- ½ teaspoon Dried Oregano
- ¼ teaspoon Salt we use kosher salt
- ¼ teaspoon Black Pepper or to taste
- Pinch Crushed Red Pepper optional
Salad Ingredients
- 28 ounces Artichoke Hearts whole (2 14-ounce cans, packed in water) – drained, rinsed, patted dry, and cut into quarters (we used baby artichoke hearts)
- 6 ounces Pitted Black Olives drained, rinsed, and cut in half
- 8 ounces Grape or Cherry Tomatoes cut in half or into thirds or quarters if they’re on the larger side.
- 2 tablespoons Sliced Onions sliced paper-thin (use white, yellow, or red onions)
Instructions
Make the dressing:
- Prepare the dressing first so the flavors have time to meld. Combine the olive oil, balsamic vinegar, grated garlic, dried oregano, salt, black pepper, and crushed red pepper (if using) in a small jar or container with a tight-fitting lid. Cover and shake vigorously to mix. Refrigerate until ready to use, and shake again just before adding to the salad.
Make the salad:
- Add the artichokes, black olives, tomatoes, and sliced onions to a large bowl. Gently toss to combine.
- Shake the dressing well and pour it over the salad. Stir and toss gently using a rubber spatula or wooden spoon until evenly coated.
Chill and serve:
- Cover the bowl and refrigerate until the salad is chilled, about 30–60 minutes. Toss well before serving.
Notes
- Rinse the canned artichokes and black olives to remove excess salt or brine.
- Shake the dressing in a jar with a tight-fitting lid to emulsify and combine the ingredients smoothly.
- Use a rubber spatula or wooden spoon to avoid tearing the delicate ingredients.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Michele Maddox
Add small marinated mushrooms
Leslie
This was Yummy!
FuntasticOne
Salad sounds refreshing, good one for the summer.
One question. What type of onion do you typically use; white, red, yellow, sweet, green, Valencia. So many to choose from.
Elizabeth
Hello,
White, yellow, or red will work well. Use your favorite.
Michelle
Can I make this a day ahead without the dressing?
Elizabeth
Hi Michelle,
I would prep the artichokes, onions, and black olives and keep them in separate containers in the fridge. The tomatoes I would slice right before making the salad because they will break down in the refrigerator overnight. But it just takes a few minutes to slice them up. The dressing you can make the day before and refrigerate until ready to use. Hope this helps! Thanks for stopping by.
Barbara Morency
So Good. I was combing my cabinets for something to eat and found about 18 jars of artichokes. Half price, great sale. I used what I had. Shallots, chick peas, artichoke, black olives and some romaine. Delicious! Still, it would have been so much better with tomatoes (sigh); next time.
Thank you!
Elizabeth
That sounds delicious!
Anne
For once in my life I nearly had all the ingredients. Hubby has no appetite, but I made this and he loved it. I used a fresh tomato diced up since alas I had no cherry tomatoes. It gave him a healthy meal that he enjoyed even if he wasn’t feeling hungry. Thanks for sharing.
Elizabeth
Hi Anne,
That is wonderful to hear. I'm so glad you both enjoyed it. Thank you for stopping by.
Penny
I love this salad, very good, thank you for the recipe.
Elizabeth
Thank you, glad you enjoyed it.
Joanna
Just made this! Can’t wait to try it.
Kay
I would like to use fresh artichokes, I trust you can just steam them to cook ?
Elizabeth
Hi Kay, I've only made this with canned artichokes. I'm sure you can find a recipe online for preparing and cooking fresh artichokes.
Barbara Gambino
You can, but that would be a complete Waste of time and money. Artichokes are about $2.50 each and such a snail part is used. You would need at least 14 artichokes. It would take you hours!. Try your fresh idea and let me know. Good luck and happy eating!
Diane
I made this, used marinated artichoke hearts drained but not rinsed, added feta cheese, and it was spectacular!
Beth
I was thinking this would be good with feta, I’ll have to try it!!
Elizabeth
Hi Beth, That does sound good!
Joan
No artichoke water is used in the dressing?
Elizabeth
Hi Joan, no there is not.
l edwards
love this salad. my daughter said it tastes like pizza without the bread.
Elizabeth
That’s great! I’m really glad you enjoyed it!
Steph
Delicious!
Elizabeth
Hi Steph, Thank you!
Regina
I made the salad not the dressing, didn't have everything on hand. I used regular Italian dressing tasted good, next time I'll make yours thanks for the recipe
Elizabeth
Hi Regina,
A good Italian dressing is all you need! Really happy you enjoyed it.
Audrey
Are the artichokes in water? Or some are in police oil and seasoning. Thanks.
Elizabeth
Hi Audrey. The artichokes are packed in water. The ingredients will read something along the lines of: artichoke hearts, water salt and citric acid. Thanks for stopping by!
Audrey
Thanks for the quick reply. Definitely, going to try this!
Dottie Haashizumi
How far n advance can one put the dressing on and keep refrigerated ? Or does one wait until serving to add the dressing ? Thans
Elizabeth
Hi Dottie,
Dress the salad, then refrigerate so the flavors come together. We've kept the salad in the refrigerator overnight and it's been great.