Marinated Artichoke Salad
Bright, fresh, and bursting with Mediterranean flavors, this Marinated Artichoke Salad is a quick and healthy dish perfect for any occasion. Featuring tangy marinated artichoke hearts, juicy cherry tomatoes, crisp cucumber, briny Kalamata olives, and the zesty kick of red onion, this vibrant salad is elevated with a homemade vinaigrette of extra virgin olive oil, red wine vinegar, lemon juice, and fragrant oregano. Ready in just 15 minutes, this no-cook recipe is perfect as a light lunch, a colorful side dish, or part of a picnic spread. With its bold flavors and eye-catching presentation, this salad is a simple yet elegant way to enjoy the best of Mediterranean cuisine.
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Recipe Information
Ingredients
- 2 cups Marinated artichoke hearts
- 1 cup Cherry tomatoes
- 1 medium Cucumber
- 0.5 Red onion
- 0.5 cup Kalamata olives
- 0.25 cup Fresh parsley
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 tablespoon Lemon juice
- 1 clove Garlic
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by draining the marinated artichoke hearts and cutting them into bite-sized pieces. Place them in a large mixing bowl.
Wash and halve the cherry tomatoes. Add them to the bowl with the artichokes.
Peel and thinly slice the red onion. Add it to the bowl along with the cherry tomatoes.
Cut the cucumber in half lengthwise, scoop out the seeds with a spoon, and slice it into thin half-moons. Add the cucumber slices to the salad bowl.
Pit the Kalamata olives if needed and slice them in half. Add them to the bowl.
Chop the fresh parsley finely and sprinkle it over the vegetables in the bowl.
In a small mixing bowl, prepare the vinaigrette by whisking together the olive oil, red wine vinegar, lemon juice, minced garlic (use a garlic press or finely chop), oregano, salt, and black pepper until well combined.
Pour the vinaigrette over the vegetables and gently toss everything together until well coated.
Taste the salad and adjust seasoning with additional salt or pepper if needed.
Let the salad sit for 10 minutes to allow the flavors to meld before serving.
Nutrition Facts
Calories |
1166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 13.5 g | 68% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4441 mg | 193% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 14.7 g | ||
| Protein | 11.2 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 349 mg | 27% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1375 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
