Description
Rustic Tuscan artichoke salad brings Mediterranean sunshine to your plate, celebrating fresh ingredients with zesty Italian flair. Crisp vegetables and tangy dressing create a delightful harmony you’ll savor with each refreshing bite.
Ingredients
Scale
Main Ingredients:
- 1 can (14 ounces / 400 grams) artichoke hearts (drained and quartered)
- 1 cup cherry tomatoes (halved)
- ½ cup Kalamata or green olives (pitted and halved)
- ½ cup canned chickpeas (drained and rinsed)
Secondary Ingredients:
- ¼ red onion (thinly sliced)
- ¼ cup sun-dried tomatoes (chopped)
- ¼ cup crumbled feta cheese
- 2 tablespoons capers
- 2 tablespoons fresh basil or parsley (chopped)
Dressing Ingredients:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice (freshly squeezed)
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- ½ teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Craft a vibrant dressing by vigorously blending olive oil, zesty lemon juice, rich balsamic vinegar, tangy Dijon mustard, minced garlic, aromatic oregano, and a pinch of salt and pepper in a petite mixing vessel.
- Allow the dressing to rest and harmonize its intricate flavor profile, enabling the ingredients to intermingle and develop a robust, cohesive taste.
- While the dressing settles, prepare the artichoke components by carefully draining and patting dry the marinated artichoke hearts.
- Slice the artichoke hearts into delicate, uniform pieces to ensure an elegant presentation and balanced texture throughout the salad.
- Select crisp, fresh greens like baby spinach or arugula as the verdant foundation for the salad, creating a delicate and peppery base.
- Gently arrange the artichoke pieces atop the green canvas, distributing them evenly for visual appeal and consistent flavor distribution.
- Drizzle the rested dressing over the salad, using a light hand to coat the ingredients without overwhelming their natural essence.
- Garnish with optional elements such as crumbled feta cheese, toasted pine nuts, or delicate fresh herbs to enhance the salad’s complexity and provide textural contrast.
- Serve immediately to preserve the salad’s crisp texture and vibrant flavor profile.
Notes
- Choose firm, fresh artichokes with tight, compact leaves for the best texture and flavor in your salad.
- Swap fresh artichokes with canned or jarred versions if short on time, ensuring they’re well-drained to prevent watering down the dressing.
- Experiment with different herbs like basil or thyme to customize the dressing and add a personal touch to the classic Tuscan recipe.
- Store leftover salad in an airtight container in the refrigerator for up to two days, but add fresh herbs just before serving to maintain their vibrant flavor and color.
- Prep Time: 10 minutes
- Category: Lunch, Appetizer
- Method: Blending
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 3 g
- Sodium: 380 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 10 mg