Looking for a salad that's as delicious as what you find at your favorite Italian restaurant? This marinated artichoke hearts salad is for you. It's packed with flavor from red onions, black olives, and a zesty homemade dressing.
This 15-minute salad is my go-to for impressing guests. It's especially fantastic alongside homemade lasagna or vegan baked penne pasta.
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This salad is amazing! It is now my go-to for company, especially if we're doing Italian. Thank you so much for sharing!
- Deb
How to make marinated artichoke salad
- Add olive oil, red wine vinegar, Italian seasoning, garlic powder, nutritional yeast, salt, and pepper to a small jar. Close the lid and shake until well combined.
- Divide the mixed salad greens, drained marinated artichoke hearts, sliced black olives, and sliced red onion among individual salad plates.
- Drizzle each salad with some of the dressing and serve immediately.
Prefer a creamy dressing? Try this salad with my lemony hummus salad dressing instead!
Please see the recipe card for the complete ingredients, measurements, and instructions.
Serving suggestions
This salad is perfect as a starter, especially with other Italian or Mediterranean-inspired dishes. Or pair it with soup or a side of warm focaccia. Here are a few of my favorites:
- Pasta such as spaghetti with zucchini or eggplant pasta
- Soup such as vegan vegetable soup or creamy lemon orzo soup
- A loaf of garlic bread or homemade breadsticks
However you serve this marinated artichoke hearts salad, it's sure to be a winner.
Made this recipe or have a question? Please leave a comment below. 💙 For even more recipes, join the Veggies Save The Day community. It's less like a newsletter and more like emails between friends.
Love and Veggies,
Amy
📋 Recipe
Marinated Artichoke Hearts Salad
Ingredients
For the dressing:
- 3 Tablespoons extra virgin olive oil
- 1½ Tablespoons red wine vinegar
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon nutritional yeast
- salt and pepper, to taste
For the salad:
- 4 cups mixed salad greens
- 7.5 ounces quartered marinated artichoke hearts*, drained
- 2.25 ounces sliced black olives, drained
- ½ red onion, thinly sliced
Instructions
- Add the dressing ingredients to a small jar and shake to combine. Refrigerate until ready to serve the salads.3 Tablespoons extra virgin olive oil, 1½ Tablespoons red wine vinegar, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon nutritional yeast, salt and pepper
- To make the salads, divide the mixed salad greens among 4 plates or bowls.4 cups mixed salad greens
- Top each salad with an equal amount of marinated artichoke hearts, sliced black olives, and red onion slices.7.5 ounces quartered marinated artichoke hearts*, 2.25 ounces sliced black olives, ½ red onion
- To serve, shake the jar of dressing and drizzle the desired amount on each salad.
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Notes
Nutrition
Nutritional information is an estimation.
Deb says
This salad is amazing! It is now my go-to for company, especially if we’re doing Italian. Thank you so much for sharing!
Amy Katz says
I'm so glad you are enjoying it, Deb!
Lu says
Do you have any recommendation for an alternative to the oil? We can't tolerate any kind of oil and finding replacements has been a challenge.
Amy says
Hi Lu! I sometimes make this oil-free avocado dressing in a blender which would work very well with this salad. Let me know how you like it!