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This delicious Artichoke Salad is a healthy and simple recipe that is the perfect make-ahead side dish. Canned artichokes, feta, 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, Healthy Green Pea Salad, and Instant Pot Potato Salad.
Ingredients and Variations
This recipe is rocking:
- Canned artichoke hearts – the kind packed in water. You’ll find them with canned veggies in the grocery store. They’re also wonderful for making Fried Artichoke Hearts.
- Italian dressing or vinaigrette – I used storebought but the printable recipe card at the bottom has notes if you need/want to make your own.
- Feta cheese
- Grape tomatoes
- Red onion – though we all know they’re really purple.
- Basil – fresh works best here.
- Lemon juice – fresh is ideal if possible.
Use other cans of artichokes for making this delicious artichoke pizza.
Artichoke Salad Ingredient Variations
- Artichokes – canned is the most affordable option, but if you have a glut of fresh artichokes, this post on boiled artichokes will walk you through how to cook/steam them. You can also use marinated artichoke hearts. I’d drain and reserve some of the marinade and adjust the amount of dressing used in the recipe to personal preference.
- Cheese – sub in Parmesan or mozzarella for the feta. Or leave it out to make dairy-free/vegan.
- Veggies – try fresh or roasted peppers, air fryer asparagus spears, olives, sliced cucumbers, pickled onions, or pickled shallots.
- Serve over a bed of lettuce, arugula, or massaged kale.
- Add in canned chickpeas for more protein.
How Far in Advance Can Artichoke Heart Salad be Made?
This recipe tastes better if everything is mixed up and allowed to sit in the fridge for at least 2 hours. We have served it 24-48 hours after it has been mixed together and it still tastes perfect.
If you end up serving this over greens, I would not mix the artichoke salad with the greens until just prior to serving. The lettuce will wilt quickly after being mixed with the marinade.
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 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.
- Store in the fridge for 2-3 days or at room temperature for 1-1.5 hours.
More Great Vegetable Recipes
Artichoke Salad
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
- If raw onion is not your jam, try roasting 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.
- 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.
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 values are an estimate only.
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. 🙂