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This delicious artichoke heart salad is a tasty and simple recipe that is the perfect make-ahead side dish. Convenient canned artichokes, salty crumbly feta, tender tomatoes, and fresh herbs pair beautifully with a flavorful marinade.
If you’ve ever asked yourself, “what can I do with a can or jar or artichoke hearts”, I have great news for you!
When you need a fast make-ahead side dish, dust off those cans of artichoke hearts in the pantry and go make this delightful artichoke salad.
This salad is great for potlucks, parties, or BBQs. It is best served chilled but can be at room temperature for 60-90 minutes.
Looking for more make-ahead salad ideas? Check out our chopped cabbage salad, green pea salad, and Instant Pot potato salad.
Pro Tips/Recipe Notes
- Drain the canned artichoke hearts in a strainer for 15-20 minutes prior to tossing them with the rest of the ingredients. This will prevent the salad from becoming watery.
- If raw onion is not your jam, try roasting or caramelizing them prior to adding them to the salad. Roasting onions mellows the bite of the onion and can bring out a lot of natural sweetness.
- I recommend slicing the grape (or cherry) tomatoes to make this salad easier to eat. Using a serrated cheese or bread knife makes slicing the tomatoes simple and mess-free.
Artichoke Heart Salad With Canned Artichokes
Ingredients
- 2 cans artichoke hearts {2, 14 oz cans = 3 cups}
- 1/4 cup storebought Italian dressing {see notes below for homemade version}
- 1/3 cup feta
- 1 cup sliced grape or cherry tomatoes
- 1/3 cup red onion, sliced into thin ribbons
- 1 tbsp fresh basil, sliced into thin ribbons
- 1 tbsp fresh lemon juice
Instructions
- Drain the artichoke hearts in a strainer for 15-20 minutes.2 cans artichoke hearts
- In a medium mixing bowl combine the drained artichoke hearts with all the other ingredients. Toss to combine.2 cans artichoke hearts, 1/4 cup storebought Italian dressing, 1/3 cup feta , 1 cup sliced grape or cherry tomatoes, 1/3 cup red onion, sliced into thin ribbons, 1 tbsp fresh basil, sliced into thin ribbons, 1 tbsp fresh lemon juice
- If possible, refrigerate for 2 hours prior to serving.
Notes
- Using a serrated cheese or bread knife makes slicing the tomatoes simple and mess-free.
- Store in the fridge for 2-3 days or at room temperature for 1-1.5 hours.
- Nutrition values are an estimate only.
Homemade Dressing
Combine: 3 tbsp olive oil, 2 tsp white or red wine vinegar, 1/2 tsp dried parsley, 1/4 tsp dried oregano, 1/2 tsp garlic powder, 1/8 tsp ground black pepper, 1/2 tsp dried basil, 1/4 tsp dried tarragon, (optional) pinch of red pepper flakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
did I read a little spelling mistake? party/pantry?
from Germany
Angela
Ha, yep! Typos happen. Unlike Pokemon, I can’t catch them all. 🙂