Vegan Mediterranean Artichoke Salad
Bright, refreshing, and bursting with vibrant flavor, this Vegan Mediterranean Artichoke Salad is the perfect plant-based dish to elevate your meals. Featuring tender marinated artichoke hearts, juicy cherry tomatoes, crisp cucumber, and briny Kalamata olives, this salad combines classic Mediterranean ingredients into a delightful medley. Fresh parsley and a zesty lemon-Dijon dressing infuse the dish with bold, tangy notes, while red bell pepper and onion add crunch and depth. Prepared in just 20 minutes with no cooking required, this vegan salad is ideal for a quick healthy lunch, a colorful side dish, or a chilled appetizer that’s perfect for summer gatherings. Packed with wholesome veggies and Mediterranean charm, it’s a deliciously nourishing option for any occasion.
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Recipe Information
Ingredients
- 400 grams Marinated artichoke hearts
- 250 grams Cherry tomatoes
- 1 large Cucumber
- 1 medium Red bell pepper
- 1 small Red onion
- 100 grams Kalamata olives
- 20 grams Fresh parsley
- 1 medium Lemon
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Drain the marinated artichoke hearts and cut them into quarters if they are not already chopped. Add to a large mixing bowl.
Rinse the cherry tomatoes and cut them in halves. Add them to the bowl with the artichokes.
Peel and dice the cucumber into small, bite-sized pieces and add them to the mixing bowl.
Seed and dice the red bell pepper and place it into the bowl with the other ingredients.
Thinly slice the red onion and add it to the bowl.
Add the kalamata olives to the bowl. If they are whole, cut them into halves or quarters as desired.
Chop the fresh parsley finely and sprinkle it over the salad ingredients in the bowl.
In a separate small bowl, prepare the dressing by zesting the lemon and then juicing it. You should have about 3 tablespoons of lemon juice.
Whisk together the lemon juice, lemon zest, extra virgin olive oil, Dijon mustard, salt, and black pepper until well combined.
Pour the dressing over the salad components in the large mixing bowl and gently toss to combine all the ingredients evenly.
Taste the salad and adjust the seasoning if necessary, adding more salt or pepper to taste.
Serve the salad immediately or refrigerate for about 30 minutes to let the flavors meld. Enjoy the salad chilled.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.1 g | 119% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4145 mg | 180% | |
| Total Carbohydrate | 86.0 g | 31% | |
| Dietary Fiber | 33.8 g | 121% | |
| Total Sugars | 26.8 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 395 mg | 30% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2307 mg | 49% | |
*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.
