Artichoke Salad

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.

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.

Course Salad

Cuisine American

Keyword artichoke recipes, cold salad

Prep Time 30

Cook Time 0

Total Time 30

Servings

Calories 280kcal

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.

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