If you love salads that are packed with flavor and come together in minutes, this artichoke salad is about to become a staple in your kitchen. Featuring tender marinated artichoke hearts, crisp veggies, olives, and a zippy vinaigrette, it’s the perfect side dish for BBQs, potlucks, picnics, or even a light lunch.
The best part? It gets better as it sits, making it ideal for meal prep or make-ahead entertaining. This salad is bright, briny, satisfying, and pairs beautifully with grilled meats, sandwiches, or pasta.
🛒 What You’ll Need
- 1 (14 oz) jar marinated artichoke hearts, drained and halved
- 1 cup cherry tomatoes, halved
- 1 small cucumber, sliced
- ½ cup Kalamata olives, pitted and halved
- ¼ cup red onion, thinly sliced
- ½ cup crumbled feta cheese (optional)
- 2 tbsp fresh parsley or basil, chopped
For the Dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar or lemon juice
- 1 clove garlic, minced
- 1 tsp Dijon mustard
- Salt & freshly ground black pepper, to taste
👩🍳 Pro Tips for the Best Artichoke Salad
- Use marinated artichoke hearts for extra flavor—don’t rinse them!
- Chill the salad for 15–30 minutes before serving to let flavors meld.
- Add feta or shaved Parmesan for a creamy, salty bite.
- Want more crunch? Toss in some toasted pine nuts or sunflower seeds.
- Serve with crusty bread to soak up the extra dressing!
🔄 Substitutions & Variations
- Use hearts of palm or roasted red peppers for extra veggies
- Swap olives for green olives or leave them out if you prefer
- Add a can of chickpeas for protein
- Make it a pasta salad by tossing with cooked orzo or rotini
- Swap red wine vinegar for balsamic vinegar for a sweeter dressing
🔪 Tools You’ll Need
- Large mixing bowl
- Sharp knife and cutting board
- Measuring spoons
- Whisk or small jar for dressing
- Serving spoon
🕒 Make Ahead & Storage Tips
- Can be made up to 1 day ahead—flavors improve as it sits
- Store in an airtight container in the fridge for 3–4 days
- Add delicate herbs or cheese just before serving to keep them fresh
🔥 How to Make Artichoke Salad
1️⃣ Prep the Veggies
Slice the artichoke hearts, tomatoes, cucumber, red onion, and olives. Place in a large mixing bowl.
2️⃣ Mix the Dressing
In a small bowl, whisk together olive oil, vinegar, Dijon mustard, garlic, salt, and pepper.
3️⃣ Toss & Serve
Pour dressing over the salad. Toss to combine. Garnish with feta cheese and fresh herbs. Chill for 15 minutes, then serve.
🧊 Leftovers & Storage
- Store covered in the fridge for up to 3 days
- Toss again before serving—some of the dressing may settle
- Great for meal prep or as a picnic side dish
🥗 Bright, Tangy & So Easy
This artichoke salad is light, flavorful, and totally customizable. It’s a quick and easy side dish that works for backyard BBQs, holiday tables, or weekday lunches. Packed with veggies and Mediterranean flavors, it’s always a hit!
Tried it? Let me know what add-ins you used—chickpeas, pasta, extra cheese? 🌿🍅
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