Artichoke Salad

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.

Course Salad

Cuisine American

Keyword artichoke recipes, cold salad

Prep Time 20

Cook Time 0

Total Time 20

Servings

Calories 124kcal

Author Elizabeth Rodriguez

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