This Artichoke Salad is a fresh, Mediterranean-inspired dish made with tender marinated artichokes, vegetables and feta cheese tossed in a bright lemon herb dressing. It’s light yet satisfying, a great side dish, light lunch or healthy meal prep.
If you’re looking for an easy artichoke salad recipe that’s full of flavor and made with simple, wholesome ingredients, this healthy marinated artichoke heart salad is simple, refreshing, and versatile. Quick and easy to make, ready in 15 minutes, naturally gluten-free and perfect for summer gatherings and meal prep. Just like this Mediterranean tomato and cucumber salad.
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Ingredients
To make this marinated artichoke salad, all that’s needed are just a few ingredients listed below.
For the full recipe with the quantities, see the recipe card below.
- Marinated artichoke hearts, drained and cut in half or quartered
- Sun dried tomatoes, packed in oil, drained and sliced (oil reserved for the dressing) They add so much flavor to this salad.
- Roasted red peppers, drained and sliced
- Red onion, ads a wonderful crunch and bite to this salad. Spring onions or shallots are another great option.
- Feta cheese, diced or crumbled. It’s salty, creamy and absolutely delicious in this sun dried tomato salad. For a vegan option, use vegan feta cheese alternative.
- Olives, use your favorit pitted olives. Add them whole or sliced.
- Capers (optional)
- Fresh parsley, chopped
Dressing
- Olive oil, or reserved oil from the sun-dried tomatoes.
- Lemon juice, some fresh squeezed lemon juice ads so much zesty flavor to this dressing.
- Garlic, gives this dressing a punch of flavour.
- Spices, sea salt and ground black pepper
See recipe card for quantities.
Instructions
Making this salad with artichoke hearts is fast and easy. Just follow the step by step photos below.
For the full instructions see the recipe card at the bottom.
- Step 1: In a serving bowl, stir together the ingredients for the dressing.
- Step 2: Add the vegetables, olives, feta cheese and chopped parsley for the salad to the bowl with the dressing.
- Step 3: Lightly toss to combine and add more salt and pepper to taste.
- Step 4: Let the salad marinade for about 30 minutes before serving. Top with some extra herbs and salt and pepper to taste.
Hint: Serve this fresh side salad with a slice of homemade bread like this No knead olive bread or this No Knead Whole Wheat Bread.
Substitutions
- Onion – The red onion, ads a nice crunch and bite to this salad. It can also be replaced with pickled red onion, copped spring onions or shallots. If you don’t like onions, just leave them out.
- Roasted red peppers – This artichoke hearts salad recipe uses canned roasted red peppers that ads a lot of flavor to the salad. For some added crunch, a chopped red bell pepper can also be used.
- Herbs – Instead of chopped fresh parsley, other herbs like basil, oregano or some fresh thyme also works well.
- Tomatoes – The sun-dried tomatoes ads so much flavor to this salad and the oil is used for the dressing. You can also used sun-dried tomatoes that aren’t packed in oil, make sure to rehydrate them in hot water before using, follow the package instructions.
Variations
- Cheese – Instead of the feta cheese, goat cheese is a great alternative. Other options are shaved parmesan cheese or fried cubes of halloumi cheese.
- Vegan – for a vegan salad, use a vegan feta cheese alternative or leave out the cheese completely.
- Veggies – Add more veggies to this tuscan artichoke salad, some great options are cherry tomatoes cut in half, chopped cucumber or some sliced avocado.
- Spicy – To add a little spice to this artichoke tomato salad, top the salad with some little red chill flakes, sliced fresh chili or a drizzle of chili oil.
Make It a Meal
To turn this into a complete meal by adding one, or a few of the following:
- Canned beans, Like chickpeas or white beans for added plant based protein, or see this Mediterranean white bean salad.
- Grains, Add some cooked quinoa, rice, couscous, farro, or barley to this marinated artichoke heart salad.
- Greens, Serve over leafy greens like baby spinach or arugula.
- Pasta, Toss with cooked pasta or orzo for an artichoke pasta salad.
Storage
The Mediterranean artichoke salad can be stored in an airtight container in the fridge for about 3-4 days. Toss the salad again after being stored and top with some fresh herbs and ground black pepper if desired.
This salad does not freeze well so I don’t recommend that.
How to Serve Artichoke Salad
This Mediterranean artichoke salad pairs well with:
- Grilled vegetables, or these Sautéed zucchini with tomatoes. Also tastes great served alongside some Baked Greek Zucchini and Quinoa Fritters.
- Roasted potatoes, like these Roasted Greek Potatoes with a fresh lemon tzatziki or these Garlic and Rosemary Roasted Potatoes.
- Pasta salad, like this Pesto Tortellini Pasta Salad or this Lemon Basil Pasta Salad.
- Pita and hummus, make your own hummus, try this Pesto Hummus or this creamy Zucchini dip.
- Pasta dishes, like this Vegan marry me pasta or this Artichoke and sun-dried tomato.
- Bread, Serve this fresh side salad with a slice of homemade bread like this No knead olive bread or this Red Wine Bread.
- Soup, serve as a side dish to a comforting bowl of soup like this Vegetable orzo soup or this Red pepper and lentil soup.
FAQ
Yes, this Mediterranean artichoke salad tastes even better after chilling for a few hours, making it perfect for preparing ahead of time for parties or as a meal prep.
Artichoke salad can be stored in an airtight container in the refrigerator for up to 4 days.
Yes, Marinated artichokes adds more flavor, but canned or jarred artichoke hearts both work well.
More Salad Recipes
Soup recipes
Make it a salad and soup combo with one of these recipes:
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This Artichoke Salad is a fresh, Mediterranean-inspired dish made with tender marinated artichokes, vegetables and feta cheese tossed in a bright lemon herb dressing. It’s light yet satisfying, a great side dish, light lunch, or healthy meal prep.
- 1 pound (450g) marinated artichoke hearts, drained and cut in half or quartered
- ½ cup roasted red peppers, sliced
- ½ red onion, finely sliced
- ½ cup olives of choice, whole or cut in half
- ⅓ cup feta cheese, diced or crumbled
- ⅓ cup sun dried tomatoes in oil, drained and sliced (oil reserved for the dressing)
- 2 tablespoons capers (optional)
- ¼ cup fresh parsley, chopped
- ¼ cup reserved oil from the sun-dried tomatoes, or extra virgin olive oil
- 3 tablespoons lemon juice (1 lemon)
- 1 garlic clove, minced (or ½ teaspoon garlic powder)
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
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In a serving bowl, stir together the ingredients for the dressing.
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Add the vegetables, olives, feta cheese and chopped parsley for the salad to the bowl with the dressing.
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Lightly toss to combine and add more salt and pepper to taste. Let the salad marinade for about 30 minutes before serving.
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