Description
Light, tangy, and bursting with Mediterranean flavors, this Tuscan Artichoke Salad is a refreshing addition to any meal. Made with artichoke hearts, fresh veggies, and a zesty homemade dressing, it’s perfect as a side dish or a light lunch.
Ingredients
Units
Scale
- 2 (14-ounce) cans artichoke hearts, drained and chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cucumber, sliced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup fresh basil, chopped
- 1/4 cup Parmesan cheese, grated
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and pepper, to taste
Instructions
- Prepare the veggies: In a large bowl, combine the artichoke hearts, cherry tomatoes, red onion, cucumber, and Kalamata olives.
- Make the dressing: In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, salt, and pepper until smooth.
- Toss everything together: Pour the dressing over the vegetables and toss gently to coat.
- Garnish and serve: Sprinkle the salad with fresh basil and Parmesan cheese.
- Chill: Refrigerate the salad for 10-15 minutes before serving to let the flavors meld.
Notes
- Add protein: For a heartier salad, add grilled chicken, shrimp, or chickpeas.
- Make it vegan: Omit the Parmesan cheese or replace it with a plant-based alternative.
- Dressing variations: Try substituting balsamic vinegar or lemon juice for a different flavor profile.
- Make ahead: Prepare the salad and dressing separately. Toss together just before serving for best texture.
Nutrition
- Serving Size: 1 portion (approx.)
- Calories: 180
- Sugar: 4g
- Sodium: 300 mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0 g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5 mg