This artichoke salad is a simple and tasty side dish that’s great for picnics, barbecues and potlucks. In this recipe, canned artichokes are combined with black olives, grape tomatoes and sliced onions. Then the salad is dressed with an easy-to-make dressing, made with olive oil, balsamic vinegar, garlic and spices. This is a beautiful, refreshing salad that’s sure to be a hit at your next party.
What's great about this recipe
- Quick and Easy: Whip up this artichoke salad in no time. Perfect for picnics, barbecues, and potlucks, it’s always a crowd-pleaser!
- No Cooking Required: Since it uses canned artichokes, you don’t have to spend time cooking or prepping them.
- Fresh and Flavorful: The combination of black olives, grape tomatoes, and sliced onions makes this salad super fresh and bursting with flavor.
- Simple Dressing: The dressing is made from basic ingredients you probably already have in your pantry – olive oil, balsamic vinegar, garlic, and spices. Easy peasy!
Ingredients
- 2 (14 ounce) cans Artichoke Hearts, drained, rinsed, patted dry and cut into quarters (we used baby artichoke hearts)
- 1 (6 ounce) can Pitted Black Olives, drained, rinsed and cut in half
- 8 ounces Grape or Cherry Tomatoes, cut in half
- 2 tablespoons Sliced Onions, sliced paper thin
- ¼ cup Extra Virgin Olive Oil
- 2 tablespoons Balsamic Vinegar
- 1 Garlic Clove, grated or finely minced
- ½ teaspoon Dried Oregano
- ¼ teaspoon Salt
- ¼ teaspoon Black Pepper, or to taste
- Pinch Crushed Red Pepper, optional
How to make this artichoke salad
Prepare the dressing first so the flavors have a chance to mingle and meld.
Use a small jar, or other container with a tight fitting lid to mix the dressing. Add the extra virgin olive oil, balsamic vinegar, grated garlic, dried oregano, salt, black pepper and crushed red pepper, if using, to a small jar or container.
Cover the container tightly and shake it vigorously to mix. Refrigerate the dressing until ready to use. Just give it a good shake right before using.
There is a little bit of prep work to do with this salad, since everything needs to be rinsed, patted dry, and sliced.
Quarter the artichokes, cut the tomatoes and olives in half, then slice half a small onion into paper thin slices.
- Add the artichokes, black olives, tomatoes, and sliced onions to a large bowl. Stir the dressing.
- Add the dressing.
- Stir and toss gently until it is coated in the dressing and combined.
- Cover the bowl and refrigerate until it’s chilled.
If you like this recipe try these cold appetizers and party favorites:
Storing instructions
Keep the salad cold until ready to serve. Store leftovers in an airtight container in the refrigerator for 3-4 days. Freezing is not recommended.
For more information on food storage and safety guidelines visit U.S. Department of Agriculture and foodsafety.gov.
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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 2 (14 oz. cans) drained, rinsed, patted dry and cut into quarters (we used baby artichoke hearts)
- 6 ounces Pitted Black Olives drained and rinsed and cut in half
- 8 ounces Grape or Cherry Tomatoes cut in half
- 2 tablespoons Sliced Onions sliced paper thin
Instructions
Make the dressing
- Prepare the dressing first so the flavors have a chance to mingle and meld.
- Add the extra virgin olive oil, balsamic vinegar, grated garlic, dried oregano, salt, black pepper, and crushed red pepper, if using, to a small jar or container with a tight fitting lid.
- Cover the container tightly and shake it vigorously to mix. Refrigerate the dressing until ready to use. Give it a good shake right before using.
Prep the artichokes
- Rinse the artichokes well to get rid of that canned taste. Drain them well.
- Place the artichokes, open end down on a plate or pan that’s lined with a couple of paper towels and let them drain further.
- Cut the artichokes into quarters and pat them with paper towels to remove excess moisture.
Prep the remaining ingredients
- Drain and rinse the olives, then cut them in half.
- Cut the tomatoes in half.
- Slice half a small onion into paper thin slices.
Make the Artichoke Salad
- Add the artichokes, black olives, tomatoes, and sliced onions to a large bowl and gently toss the ingredients to combine them.
- Add the dressing to the bowl. Stir and toss the artichoke salad gently using a rubber spatula until it is coated in the dressing and combined.
- Cover the bowl and refrigerate the artichoke salad until it’s chilled. Serve and enjoy.
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.