Try this tangy marinated artichoke salad with fresh tomatoes and cucumbers. The zesty red wine vinaigrette perfectly ties all the ingredients together, creating a refreshing and satisfying dish for any occasion.
Artichoke Salad Recipe Run-Down
You'll need those delicate hearts of artichokes preserved in glass jars that you see lining store shelves. They are gems in a jar.
Here are a few motives for making this artichoke salad.
- It's perfect for picnics.
- It can be prepped ahead.
- It's customizable.
- It's simple.
- No complicated ingredients.
Need more dinner or lunch salads? Try my family-friendly fattoush salad, steak salad with pickled fennel and parmesan, or my beet salad with goat cheese and balsamic vinaigrette.
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Ingredients You'll Need
Spring Salad Mix
A handy spring mix will have a variety of leafy greens like baby arugula, kale, spinach, and more. This mix offers a range of flavors and textures to keep this marinated artichoke salad interesting.
Fresh Vegetables
An overview of the fresh produce in brief.
- Cucumbers: For crunch.
- Tomato: For flavor and juiciness.
- Green onion: It's fresh and less potent than raw onion.
- Italian flat leaf parsley: Adds a nice lemony bright touch.
Red Wine Vinaigrette
This artichoke salad has a Mediterranean theme, so we reinforce those flavors back into the salad dressing by using a simple homemade red wine vinaigrette with dried earthy oregano, garlic, and extra virgin olive oil. It's simple. It's zippy and full of flavor.
How to Make Marinated Artichoke Salad
Make the Red Wine Vinaigrette
- Add the lemon juice, vinegar, garlic, oregano, salt, and pepper to a mixing bowl.
- Whisk to combine ingredients and dissolve the salt.
- Slowly drizzle in the olive oil while whisking until glossy and lightly thickening. There should be no pools of olive oil.
- Place aside.
Build the Salad
- Cut your tomatoes into bite-size pieces, thin slice your cucumbers, and halve your artichoke hearts. Lightly chop the parsley and cut your green onion at a diagonal.
- Place a bed of the spring salad mix on the bottom of a large bowl. Top with all of the veggies and herbs.
- Drizzle the vinaigrette over the ingredients and give a light toss before serving.
Substitutions & Variations
This artichoke salad is simple—making it easy to customize or modernize.
- Grilled protein - Add grilled chicken, steak, or tofu, for a protein-packed lunch.
- Avocado - Use thin-sliced avocado wedges for a buttery touch.
- Pickled vegetables - garnish with quick pickled fennel, pickles, or red onion for a fun twang.
Also, you can add sweet bell peppers, parmesan cheese shavings, nuts, and more!...
Meal Prep Ahead
- Start by washing and chopping all the vegetables and store them in airtight containers in the fridge. I recommend lining the bottom of the container with paper towels to absorb any excess liquid or moisture.
- Next, prepare the red wine vinaigrette and place it into a jar with a lid. Store the jar in the fridge until you can serve the salad.
- When ready to serve the artichoke salad, place the greens into a bowl, add your prepped vegetables, drizzle with the dressing, toss everything together, and serve.
How to Serve
Toss the ingredients and drizzle the light vinaigrette dressing over everything. For added flavor, sprinkle with crumbled feta cheese and toasted pine nuts before serving. Enjoy this refreshing and flavorful salad as a side dish or light meal.
How to Store
Place the artichoke salad in an airtight container lined with a paper towel to absorb excess moisture. Again, this will help keep the salad fresh for longer in the refrigerator. Additionally, avoid dressing the salad until ready to eat to prevent wilting. Good for 1-2 days.
More crave-worthy salads you might like:
- Creamy Chicken Salad
- Shirazi Salad
- Marinated Cauliflower Salad
- Red Cabbage Salad with Greek Dressing
- Healthy Mediterranean Orzo Pasta Salad
I am so excited for you to try this marinated artichoke salad. If you've made it, please leave a review and let us know how you enjoyed it in the comments! ⭐️⭐️⭐️⭐️⭐️
PrintMarinated Artichoke Salad Recipe
Discover the perfect tangy marinated artichoke salad with fresh tomatoes and cucumbers. A refreshing and flavorful dish for any occasion.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 people 1x
- Category: Appetizer, Salad
- Cuisine: American, Italian, Mediterranean
Ingredients
Red Wine Vinaigrette
- 2 tablespoons lemon juice (about the juice of one small lemon)
- 2 tablespoons red wine vinegar
- 4 tablespoons extra virgin olive oil
- ½ teaspoon dried oregano
- 1 clove garlic, chopped
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Artichoke Salad
- 4 cups salad spring mix
- 2 cups thinly sliced English cucumber (about half a large cucumber) (or 2-3 Persian cucumbers)
- 1 large tomato, cut into bite-size wedges
- 1 cup artichokes marinated in olive oil
- 3 green onion, thinly sliced
- ¼ cup chopped fresh parsley
Instructions
Red Wine Vinaigrette
- Add the lemon juice, vinegar, garlic, oregano, salt, and pepper to a mixing bowl.
- Whisk to combine ingredients and dissolve the salt.
- Slowly drizzle in the olive oil while whisking until glossy and lightly thickening. There should be no pools of olive oil.
- Place aside.
Marinated Artichoke Salad
- Place a bed of the spring salad mix on the bottom of a large bowl or large serving dish. Top with cucumbers, tomatoes, artichokes, green onion, and parsley.
- Drizzle the vinaigrette over the ingredients and give a light toss before serving.
Notes
Meal Prep
- Start by washing and chopping all the vegetables and store them in airtight containers in the fridge. I recommend lining the bottom of the container with paper towels to absorb any excess liquid or moisture.
- Next, prepare the red wine vinaigrette and place it into a jar with a lid. Store the jar in the fridge until you can serve the salad.
- When ready to serve the artichoke salad, place the greens into a bowl, add your prepped vegetables, drizzle with the dressing, toss everything together, and serve.
How to Serve
Toss the ingredients and drizzle the light vinaigrette dressing over everything. For added flavor, sprinkle with crumbled feta cheese and toasted pine nuts before serving. Enjoy this refreshing and flavorful salad as a side dish or light meal.
How to Store
Place the artichoke salad in an airtight container lined with a paper towel to absorb excess moisture. This will help keep the salad fresh for longer in the refrigerator. Additionally, avoid dressing the salad until ready to eat to prevent wilting. Good for 1-2 days.
Tim K. says
I made this salad for my wife and she loved it. Thank you for the great recipe.