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.
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Artichoke salad 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 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.
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.
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.
Add the dressing.
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!
You may also like these recipes:
- Dill Dip
- Grilled Shrimp Skewers
- Marinated Tomatoes
- Fresh Salsa
- Cold Buffalo Chicken Dip
- Loaded Potato Salad
- Salmon dip
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 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.
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!
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.