Looking for a salad that's as delicious as the ones at your favorite Italian restaurant? This Marinated Artichoke Hearts Salad is for you. It's loaded with flavor from red onions, black olives, and a zesty homemade dressing. Make it in 15 minutes and enjoy it as a starter or light meal.
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Have you ever wondered why salads at restaurants tend to taste better than the ones we make at home? Part of the reason is because chefs are adept at using seasonings.
But there's no reason why we can't use their tricks and make ours just as tasty, like this simple Marinated Artichoke Hearts Salad that's packed with mouthwatering flavor.
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Why you'll love this recipe
- You can make it in 15 minutes.
- The homemade dressing tastes better than store bought and only requires 5 ingredients, plus salt and pepper.
- You can pair this delicious salad with all of your favorite dishes.
Ingredients
The salad itself is comprised of four elements:
- Mixed salad greens
- Marinated artichoke hearts from a jar
- Black olives
- Red onion
Feel free to add or subtract components as you like. For example, you can add chickpeas or cannellini beans, leave off the olives, and add roasted red pepper strips.
And you only need a few ingredients to make the dressing:
- Olive oil
- Red wine vinegar
- Italian seasoning
- Garlic powder
- Nutritional yeast
- Salt and pepper
Please see the recipe card at the bottom of this post for the complete ingredients, measurements, and instructions.
Instructions
- Add the dressing ingredients to a small jar, close the lid, and shake until combined.
- Divide the salad ingredients among individual plates, pour some of the dressing over each, and enjoy.
Prefer a creamy dressing? Try this salad with my lemony hummus salad dressing instead!
Serving suggestions
This salad is perfect as a starter, especially with other Italian or Mediterranean-inspired dishes. Or pair it with soup or some crusty bread. These are some of my favorites:
- Pasta such as spaghetti with zucchini or eggplant pasta
- Soup such as vegan vegetable soup or creamy lemon orzo soup
- Warm bread
Storing
Store the dressing separately from the salad if making it in advance or if you have leftovers. The dressing will last up to 3 days refrigerated in an airtight container.
Shake well before using. If the oil has solidified, place the container of dressing on your kitchen counter at room temperature for a few minutes.
Recipe FAQs
Generally the ones in jars have been marinated, making them perfect for salads. The artichoke hearts that come in cans are usually packed in water and lack the flavor we're looking for in this recipe.
While the ingredients will vary from brand to brand, usually they are marinated in a combination of oil, vinegar or lemon juice, and herbs and spices such as garlic and oregano.
If you aren't a fan of olives, capers are a great substitute since they also have a briny, salty flavor. And if you don't care for either one, simply leave them out.
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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 pour the desired amount on each salad.
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Notes
Nutrition
Nutritional information is an estimation only.
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 dressing in a blender which would work very well with this salad. It will make more than you need for this salad, but you can use the rest on other salads. Let me know how you like it!
Blend the following ingredients until smooth:
1 avocado roughly diced
1 Tablespoon lemon juice
2 Tablespoons red wine vinegar
1 Tablespoon Dijon mustard
1/2 teaspoon dried oregano
salt and pepper, to taste
About 3 Tablespoons water as needed to thin out the dressing