Artichoke Heart Salad With Canned Artichokes

artichoke salad in a white bowl topped with chopped basil.

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Artichoke Heart Salad With Canned Artichokes

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.

Prep Time5

Cook Time0

Total Time5

Course: Salad, Side Dish

Cuisine: Fusion

Keyword: artichoke heart salad

Servings:

Author: Sarah Cook

Equipment

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