Recipes · Cooking tips · Techniques

Artichoke Salad

Artichoke Salad

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.

 

A cold salad with quartered artichokes, grape tomatoes, black olives and sliced onions coated with an oil and vinegar dressing.

 

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To make this Artichoke salad you will need

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 Tomatoes, cut in half

2 tablespoons Sliced Onions, sliced paper thin

 

Dressing Ingredients

¼ cup Extra Virgin Olive Oil

2 tablespoons Balsamic Vinegar

1 Garlic Clove, grated or finely minced

½ teaspoon Dried Oregano

¼ teaspoon Kosher Salt

¼ teaspoon Black Pepper, or to taste

Pinch Crushed Red Pepper, optional

 

Make the dressing

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. I like using canning jars. They are super convenient and come in a variety of sizes. Plus the lids fit tight so I can shake without spills, which is great for dressings and sauces.

 

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.

 

The ingredients for the salad dressing in a small canning jar before being stirred. so the oil and balsamic vinegar are separated.

 

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.

 

Prep work

There is a little bit of prep work to do with this salad, since everything needs to be rinsed and sliced.

 

The artichokes are the most labor intensive because they need to be rinsed, drained, patted dry, and then sliced. So start with them first.

 

The rest of the ingredients are a snap to prep.

 

Artichokes

Rinse the artichokes well to get rid of that canned taste. Drain them well.

 

Then, 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.

 

Black Olives

Drain and rinse the olives, again to get rid of that canned taste. Then cut them in half.

 

Tomatoes and onions

Cut the tomatoes in half, then slice half a small onion into paper thin slices.

 

Quartered artichokes, grape tomatoes cut in half, black olives and thinly sliced onions displayed on a wood cutting board.

 

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. Use a bowl that’s large enough that you can get in there and toss without everything spilling out.

 

I use the largest bowl in my glass nesting bowl set. I use them all the time for prep work. There’s pretty much a size for anything I need, keeping all my ingredients organized.

 

The dressing will separate a bit while in the refrigerator. Remember to shake it well right before adding it to the artichoke salad.

 

The dressing for the salad in a small canning jar, with the artichoke salad in a glass bowl in the background.

 

Add the dressing.

 

The salad dressing being streamed on the artichoke salad.

 

Stir and toss the artichoke salad gently using a rubber spatula until it is coated in the dressing and combined.

 

The artichoke salad being tossed with a red rubber spatula in a clear glass bowl.

 

Cover the bowl and refrigerate the artichoke salad until it’s chilled. Serve and enjoy!

 

Looking for more delicious recipes to serve at your next party? Give one of these a try:

 

A cold salad with quartered artichokes, grape tomatoes, black olives and sliced onions tossed with an oil and vinegar dressing and served in a large white bowl on a blue cloth.
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Artichoke Salad

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.
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Course: Salad
Cuisine: American
Keyword: artichoke recipes, cold salad
Servings: 6
Calories: 280
Author: Elizabeth

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 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 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.

Video

Nutrition

Calories: 280kcal | Carbohydrates: 11g | Protein: 2g | Fat: 25g | Saturated Fat: 3g | Sodium: 1044mg | Potassium: 107mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1750IU | Vitamin C: 33.3mg | Calcium: 48mg | Iron: 1.4mg
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.

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