Tuscan Artichoke Salad
This bright & fresh artichoke salad is abundant in vegetables & Italian herbs! Each bite is filled with marinated artichokes, fire roasted red peppers, and paired with a simple herbed vinaigrette.
Since I was a little girl I have had such a huge obsession with marinated artichokes. Whenever I make this salad I have to try super hard not to eat the whole jar! They are truly one of my favorite salad ingredients.
So it comes to no surprise by me saying that this is one of my all-time favorite salads! As of late, I’ve been eating it almost every day. And I also served it at two separate family dinners for Easter this past weekend!
It’s full of vibrant color, fresh flavor, and is the perfect salad for any occasion.
You’ll need a handful of fresh produce and a few pantry items to make this beautiful salad! Here’s the full list: marinated artichokes, garbanzo beans/chickpeas, red onion, fire roasted red pepper, cherry tomatoes, oregano, basil, olive oil, red wine vinegar, garlic powder, salt & pepper, and maple syrup.
How to Make Artichoke Salad
First, whisk together all of the dressing ingredients. Taste and adjust with a pinch more salt or black pepper, or more garlic powder.
Then after chopping vegetables and rinsing garbanzo beans, assemble salad ingredients in a large bowl. Drizzle dressing over top of salad and toss together!
Taste, adjust flavor and seasonings, and then serve.
Extra Tips for Success
Use marinated artichokes: I personally like using marinated artichoke hearts with oil and herbs because they have the most flavor. Some jarred artichokes are packaged with just water and will have less flavor but can still be used in this salad!
Dried herbs vs fresh: you can of course use dried herbs but fresh will give a beautiful bright flavor! If you use dried herbs the measurements will be a lot less than fresh herbs since they are much more condensed.
Vinaigrette sweeteners: In the dressing I use a touch of maple syrup to balance out the tang from the red wine vinegar, but you can also swap for honey (not vegan), coconut sugar, or agave.
More vegetables you can add: you can also use veggies such as asparagus, sliced fennel, white beans, cucumber, shredded carrots, olives, and leafy greens.
Avoid a “watery” salad: On occasions, salads can have an unpleasant puddle of water at the bottom of the bowl that waters down the dressing. To avoid this, I recommend using paper towels to pat dry any excess water from rinsing the chickpeas or washing any other ingredients. If using leafy greens that need to be rinsed, be sure to thoroughly pat them dry before tossing into your salad.
More Delicious Salads to Try
- Italian Salad with Parmesan Herb Dressing
- Mediterranean Chickpea Salad
- Greek Cucumber and Tomato Salad
- Crunchy Lentil Salad
If you tried this Tuscan Artichoke Salad recipe or any other recipe, don’t forget to rate the recipe and let me know what you think. I love hearing from you! You can also follow me on PINTEREST, INSTAGRAM, and FACEBOOK for more crave-worthy content.
Tuscan Artichoke Salad
This bright & fresh artichoke salad is abundant in vegetables & Italian herbs! Each bite is filled with marinated artichokes, roasted red peppers, and paired with a simple herbed vinaigrette.
- 12 oz jar marinated artichokes, drained of liquid
- 1/2 cup roasted red peppers, diced
- 1 15 oz can garbanzo beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced or diced
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons maple syrup (or honey)
- 1/2 teaspoon garlic powder
- 1-2 Tablespoon fresh basil, chopped (or 1 1/2 teaspoons dried basil)
- 2 teaspoons fresh oregano, chopped (or 1 teaspoon dried oregano)
- salt & black pepper
Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.
Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!
Did you make this recipe? Share your photos and tag @asimplepalate #asimplepalate.
Can I make this the day before I’m going to serve it?
Hi Jane, yep this salad works well if prepped ahead of time!
Amazingly delicious and simple. This is becoming a regular side when I host.
Thank you, Pamella! So glad to hear it:)
Sooo good! I added cucumber and fresh lemon juice as well as Za’atar seasoning and served on arugula. Perfect!
This Tuscan Artichoke Salad is delicious! I saw in the comments that someone now uses the vinaigrette to marinate chicken. Sounds like a great idea.
Thank you, Jan! Really glad you liked the salad. And I agree – I’ll have to try it with chicken 🙂
This salad was incredible!!! I added some spinach and kale to it as well. It is my new favourite!
Such a good recipe!! Question – it says that it serves 4, but the nutrition label doesn’t list how much a serving size is. Do you have the amount per serving?
So happy you love the recipe, Susannah! The serving size is roughly around 1 cup. Hope that helps!
So incredibly good! I added a bunch of fresh basil to the actual salad instead of in the dressing because I had a lot to get rid of, and it was so good. Topped it with grilled salmon 🙂
Roasted the red bell pepper and onions in air fryer. Fast, easy and delicious for this salad
Sounds delicious! Glad you enjoyed the recipe:)
This was delicious! I roasted the red onion strips because I don’t like the lingering taste of raw onion, but otherwise I made it exactly as written. Served it over whole wheat spaghetti! So good! Thank you for the recipe!
I am absolutely in love with this salad!!! It was a wonderful addition to Za’atar lamb chops and spanakopita for a summer dinner party here on Vancouver Island. Thanks so much for sharing.
Thank you so much, Barb! It’s one of my favorites. I’m so happy you love it!
Loved this salad. Finally, I found a use for the jar of roasted red peppers in the pantry. Added two tbsp of rinsed capers for a true Mediterranean experience.
Dressing for this salad is delicious! Such a refreshing dinner for a hot day.
I’m so glad you like the dressing. Thanks, Nicole! 🙂 Happy to hear you enjoyed the recipe.
Made this salad tonight for dinner. Excellent recipe! I added a little whole grain mustard to the dressing and cucumber and olives to the salad. It was delicious!
So happy to hear it! Thank you, Rahul!
What a great summer recipe.
This is absolutely delicious. So fresh and full of flavors. Might become one of my favorite summer salads
Picture looks like it has shaved parmesean so I added it! Otherwise prepared exactly with listed ingredients.
This is a delicious recipe and I make it all the time now. I also use the same marinade on chicken!
Yum! What a great-looking fresh salad.
Really great salad!!! I’ll be making this all summer!
Can i know Description of tuscan artichoke salad, i need to know plss for my project
Just made this for a baby shower and everyone loved it!
I’m so happy to hear that!! Thank you, Angela!
So simple but sooooo good.
I’m thrilled to hear it!
I made this and it was delicious! I added some feta cheese and avocado chunks to the side and it was so good.
This looks tasty. Just looking around for an idea for Friendsgiving.
Really like it because my digestive system does not do well with lettuce
Where can I purchase your salad bowl?
I’m so happy you asked! These bowls are hand-made by a woman named Nancy in Vermont. I love them! Here is the link to her etsy shop. This bowl is her large pasta bowl in the wild sage color I believe!
Love this salad. I used fresh garlic (one large clove) instead of powder. It kept well over night too and made a wonderful lunch.
Thanks so much, Stephanie! So happy to hear it!
I made this last night. It was super easy to make and even better to eat. I have a little left over and can’t wait to see how the flavors melt together today. I’m going to add olives for a little salty flavor. I think this would be so pretty over the holidays lying on a bed of romain or arugula. Thanks for great recipe.
Thanks so much, Denise! I’m so happy to hear how much you enjoyed it. I’ve been making it a lot lately 🙂
This is SO GOOD! I didn’t have garlic powder, so I used a big clove of fresh garlic. I also added some capers and olives, and served it on a bed of arugula.
Thanks so much, Ashley! Really happy you loved the recipe 🙂
Omgosh! Made this yesterday for tonight. Fantastic!
I’m so happy to hear that! Thank you Carole 🙂
Great salad and easy to make! I wasn’t sure if my husband would like it for supper since it was vegetarian. He loved it and said we should add it to our most favorite main dish recipes list!
That’s awesome. Thanks so much, Janice! So happy you both enjoyed it. 🙂
So your husband has to have everything with meat? Really? Dude never had a bowl of cereal or a peanut butter and jelly sandwich?
A Cesar salad? SHOCKS me when I read something to the effect of “so and so liked it even though it was vegan/vegetarian” or “even my kids liked it”
Like WTH? Are some kids and grown up’s boxed into certain foods. Weird.
Yum! Do you serve right away, or let it marinate in the fridge for a bit? I added some feta and it’s delicious so far!
So happy to hear it! I usually serve it right away, but I’ve had it marinated before and it’s delicious. Either way works! 🙂