Name: Easy Artichoke Salad Recipe – Mediterranean Salad with Artichoke Hearts, Tomatoes & Olives
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: 2 cups (240 g) marinated or canned artichoke hearts, drained and quartered; 1 cup (150 g) cherry tomatoes, halved; ½ cup (75 g) Kalamata olives, pitted and sliced; ½ medium red onion, thinly sliced; 1 small cucumber, diced; ¼ cup (30 g) crumbled feta cheese; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh basil, chopped (optional); 2 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice; 1 teaspoon red wine vinegar; 1 teaspoon Dijon mustard; ½ teaspoon dried oregano; Salt and black pepper to taste; Optional toppings: toasted pine nuts, capers, or roasted red peppers.

Bright, fresh, and bursting with Mediterranean flavors, an artichoke salad is one of the easiest ways to enjoy a healthy, flavorful meal. Whether you’re looking for a light lunch, a vibrant side dish, or a dish to serve at your next gathering, this salad fits the bill. The tender artichoke hearts, juicy tomatoes, and briny olives combine perfectly with aromatic herbs and a zesty dressing, creating a refreshing dish that’s both satisfying and visually appealing.

Unlike many salads that require hours of preparation, this easy artichoke salad comes together in just a few minutes, making it perfect for busy weeknights or spontaneous entertaining. By layering fresh ingredients with simple, high-quality pantry staples, you get a dish that captures the essence of Mediterranean cuisine without fuss.

Ingredients

For this Mediterranean-inspired salad, you will need the following:

2 cups (240 g) marinated or canned artichoke hearts, drained and quartered
1 cup (150 g) cherry tomatoes, halved
½ cup (75 g) Kalamata olives, pitted and sliced
½ medium red onion, thinly sliced
1 small cucumber, diced
¼ cup (30 g) crumbled feta cheese
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped (optional)
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon dried oregano
Salt and black pepper to taste

Optional toppings: toasted pine nuts, capers, or roasted red peppers for extra flavor.

Instructions

1. Prepare the Vegetables

Start by draining and quartering the artichoke hearts if they are marinated or canned. Slice the cherry tomatoes in half and thinly slice the red onion. Dice the cucumber into small, even pieces to ensure a consistent texture in every bite. Combine all the prepared vegetables in a large mixing bowl.

2. Add the Olives and Cheese

Next, pit and slice the Kalamata olives, then add them to the bowl. Sprinkle the crumbled feta cheese over the vegetables. Feta adds a creamy, salty element that balances the tang of the olives and the subtle flavor of the artichokes. Toss gently to mix without breaking the delicate ingredients.

3. Make the Dressing

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, and dried oregano. Season with a pinch of salt and freshly ground black pepper. Taste the dressing and adjust as needed; the acidity should brighten the salad while complementing the natural flavors of the vegetables.

4. Combine Salad and Dressing

Pour the dressing over the prepared vegetables, cheese, and olives. Toss gently until all ingredients are evenly coated. Sprinkle chopped parsley and fresh basil over the top to add freshness and a vibrant green color.

5. Let It Marinate (Optional)

While you can serve the salad immediately, letting it sit for 15–30 minutes allows the flavors to meld together. The artichokes and olives absorb the dressing, making each bite more flavorful.

Tips for Perfecting the Dish

Use quality olive oil: Since the dressing is simple, using a high-quality extra virgin olive oil enhances the flavor immensely.
Balance the acidity: Adjust the lemon juice or vinegar according to taste; it should complement, not overpower, the salad.
Cut ingredients uniformly: Evenly sized pieces of vegetables ensure a consistent texture and make the salad more visually appealing.
Avoid overdressing: Too much dressing can make the salad soggy. Start with less and add gradually.
Fresh herbs matter: Parsley and basil elevate the flavor profile. Substitute with oregano or mint for variation.

Variations

Protein boost: Add grilled chicken, shrimp, or canned tuna to turn this salad into a complete meal.
Grain addition: Mix in cooked quinoa, couscous, or farro for a heartier Mediterranean grain salad.
Vegan version: Omit feta or replace with vegan cheese or roasted nuts for creaminess.
Spice twist: Add crushed red pepper flakes, smoked paprika, or a pinch of sumac for a bold flavor variation.
Seasonal vegetables: Substitute cucumbers or tomatoes with roasted bell peppers, zucchini, or avocado depending on availability.

Conservation and Storage

Refrigeration: Store the salad in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible to avoid sogginess.
Make-ahead tip: You can prepare the vegetables a day in advance but add the cheese and dressing right before serving.
Freezing: This salad is best enjoyed fresh. Freezing is not recommended, as the texture of tomatoes and cucumbers will deteriorate.

Serving Suggestions

Serve this salad as a side to grilled meats or seafood for a complete Mediterranean-inspired meal.
Pair with warm pita bread or crusty baguette for a light lunch.
Top with roasted nuts or seeds for a crunchy contrast.
Garnish with extra herbs and a drizzle of olive oil just before serving for an appealing presentation.
Serve chilled for a refreshing summer dish or at room temperature for a holiday gathering.

Conclusion

The Easy Artichoke Salad Recipe is a versatile, flavorful, and visually appealing dish that captures the essence of Mediterranean cuisine. Its combination of artichoke hearts, juicy tomatoes, briny olives, and creamy feta makes every bite a delicious experience. Whether served as a side dish, a light lunch, or a main course with added protein or grains, this salad is adaptable to a variety of occasions and tastes.

With minimal preparation, high-quality ingredients, and a few simple techniques, you can bring a fresh, vibrant, and healthy salad to your table any time. From casual weeknight dinners to festive gatherings, this Mediterranean artichoke salad delivers taste, texture, and nutrition, proving that simple recipes can often be the most satisfying.

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Easy Artichoke Salad Recipe – Mediterranean Salad with Artichoke Hearts, Tomatoes & Olives

Author: hafsahafsa
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Bright, fresh, and bursting with Mediterranean flavors, this artichoke salad combines tender artichoke hearts, juicy tomatoes, briny olives, and creamy feta in a zesty dressing. Quick, healthy, and perfect for lunch, dinner, or a side dish.

Ingredients

Scale

2 cups (240 g) marinated or canned artichoke hearts, drained and quartered

1 cup (150 g) cherry tomatoes, halved

½ cup (75 g) Kalamata olives, pitted and sliced

½ medium red onion, thinly sliced

1 small cucumber, diced

¼ cup (30 g) crumbled feta cheese

2 tablespoons fresh parsley, chopped

1 tablespoon fresh basil, chopped (optional)

2 tablespoons extra virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon red wine vinegar

1 teaspoon Dijon mustard

½ teaspoon dried oregano

Salt and black pepper to taste

Optional toppings: toasted pine nuts, capers, or roasted red peppers.

Instructions

Prepare the Vegetables: Drain and quarter the artichoke hearts. Halve cherry tomatoes, slice red onion thinly, and dice cucumber. Combine all vegetables in a large mixing bowl.

Add Olives and Cheese: Pit and slice Kalamata olives, add to the bowl. Sprinkle crumbled feta over the vegetables and toss gently.

Make the Dressing: Whisk olive oil, lemon juice, red wine vinegar, Dijon mustard, and oregano in a small bowl. Season with salt and black pepper to taste.

Combine Salad and Dressing: Pour dressing over the vegetables, cheese, and olives. Toss gently until evenly coated. Sprinkle parsley and basil on top.

Let It Marinate (Optional): Allow salad to sit 15–30 minutes for flavors to meld before serving.