Artichoke Salad

This cold, Mediterranean-inspired salad capitalizes on the ease of jarred artichoke hearts and other pantry staples. It's flavored with fresh herbs, capers, and a red wine vinaigrette that's simply delicious!

Course Main Course, Salad, Side Dish

Cuisine Italian, Mediterranean

Prep Time 30

Total Time 30

Servings cups

Calories 277kcal

Author Lizzie Streit, MS, RDN

Ingredients

Red wine vinaigrette

⅓ cup extra virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
½ teaspoon salt
¼ cup thinly sliced red onion

Salad

2 10 to 14-ounce cans or jars artichoke hearts in water, NOT marinated; this is about 1.5 cups per can/jar when drained
15 ounces navy beans drained and rinsed
½ cup diced fire roasted red peppers from a jar or homemade
1 cup cherry tomatoes halved, can use grape
3 tablespoons sunflower seeds recommend dry roasted and salted
3 tablespoons chopped fresh herbs recommend parsley, tarragon, and basil or just one of these
2 tablespoons capers with their brine
1 ounce parmesan cheese shaved

US Customary - Metric

Instructions

Prepare the dressing first so that the red onion has time to marinate. Whisk the olive oil, red wine vinegar, Dijon, salt, and thinly sliced red onion in a measuring cup or small bowl.
Drain the artichoke hearts in a colander. If the artichoke hearts did not come halved or quartered, cut them lengthwise into halves or quarters yourself. Place a layer of paper towels on a counter, and press each half cut side down into the towels to squeeze out excess water.
Prepare the other ingredients. Dice the red peppers, slice the tomatoes, and chop the herbs. Shave the parmesan with a swivel peeler or paring knife if you are not using bagged shaved parmesan.
Combine the artichoke hearts, beans, red peppers, tomatoes, sunflower seeds, herbs, capers, and parmesan in a large bowl. Mix to combine.
Whisk the dressing that has been sitting and pour it over the salad. Stir well to coat.
Enjoy right away or after chilling for an hour in the refrigerator.
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Notes

Yield: The recipe as written makes about 8 cups. Cut the recipe in half for a smaller yield.
Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Serving: This dish is suitable for a vegetarian main dish or side. For more protein, add shredded chicken.
Additions: Depending on the season and your preferences, consider adding shaved asparagus, shredded carrots, or arugula for more veggies.

Nutrition