Tuscan Artichoke Salad

Updated: Jan 27th, 2023 · By Bethany Kramer
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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.

ceramic with artichokes & garbanzo bean salad in it on dark gray background.

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.

Ingredients

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.

Ingredients for artichoke salad arranged on a dark gray background.

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.

hand using spoon to mix dressing in clear glass on dark gray background.

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.

hand pouring salad dressing over bowl of chopped vegetable salad.

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.

close up of artichokes and garbanzo bean salad in a ceramic bowl.

More Delicious Salads to Try

Tuscan Artichoke Salad

5 from 22 votes
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.
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Serves 4

Ingredients

Salad

Herbed Vinaigrette

Instructions

  • 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!

Notes

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.
Course Salad, Side Dish
Cuisine Italian
Keyword artichoke heart salad, artichoke salad
Freezer Friendly No
Author Bethany Kramer

Nutrition

Serving: 1cup | Calories: 279kcal | Carbohydrates: 19.9g | Protein: 5.9g | Fat: 20.9g | Cholesterol: 0mg | Sodium: 601mg | Fiber: 5.7g | Sugar: 3.5g | Vitamin A: 2IU | Vitamin C: 7mg

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Recipe Rating




65 Comments

  • Angela says:

    Just made this for a baby shower and everyone loved it!

  • Ketsiwe says:

    5 stars
    So simple but sooooo good.

  • Ericka says:

    5 stars
    I made this and it was delicious! I added some feta cheese and avocado chunks to the side and it was so good.

  • Mary says:

    This looks tasty. Just looking around for an idea for Friendsgiving.

  • Jill says:

    5 stars
    Really like it because my digestive system does not do well with lettuce

  • Jofi says:

    Where can I purchase your salad bowl?

    • Bethany says:

      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!

  • Stephanie L says:

    5 stars
    Love this salad. I used fresh garlic (one large clove) instead of powder. It kept well over night too and made a wonderful lunch.

  • Denise says:

    5 stars
    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.

    • Bethany says:

      Thanks so much, Denise! I’m so happy to hear how much you enjoyed it. I’ve been making it a lot lately 🙂

  • Ashley says:

    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.

  • Carole Tryon says:

    5 stars
    Omgosh! Made this yesterday for tonight. Fantastic!

  • Janice says:

    5 stars
    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!

    • Bethany says:

      That’s awesome. Thanks so much, Janice! So happy you both enjoyed it. 🙂

    • Daisy says:

      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.

  • N says:

    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!

    • Bethany Kramer says:

      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! 🙂

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