Description
Mediterranean Artichoke Salad is a vibrant and refreshing side dish featuring tender artichoke hearts, sweet cherry tomatoes, crunchy cucumber, and tangy feta cheese. Tossed in a zesty olive oil and red wine vinegar dressing with herbs, this no-cook salad is perfect for a light lunch or an accompaniment to grilled meats and Mediterranean fare.
Ingredients
Scale
Salad Ingredients
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, thinly sliced
- ¼ cup Kalamata olives, pitted and halved
- ¼ cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Dressing
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Combine Salad Ingredients: In a large mixing bowl, add the quartered artichoke hearts, halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved Kalamata olives, crumbled feta cheese, and chopped fresh parsley. Gently toss to mix the ingredients evenly.
- Prepare Dressing: In a small bowl or jar, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until the dressing is well combined and emulsified.
- Toss Salad with Dressing: Pour the prepared dressing over the salad mixture. Toss gently to coat all the ingredients thoroughly with the flavorful dressing.
- Let Flavors Meld: Allow the salad to sit for at least 10 to 15 minutes before serving. This resting time helps the flavors meld beautifully. Serve chilled or at room temperature according to your preference.
Notes
- This salad pairs wonderfully with grilled meats or warm pita bread.
- It can be prepared a few hours in advance, making it ideal for gatherings.
- For extra protein, consider adding chickpeas or grilled chicken to the salad.
- Using marinated artichoke hearts can enhance the overall flavor profile.
