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.
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.
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
Tuscan Artichoke Salad
Ingredients
Salad
- 12 oz jar marinated artichokes, drained of liquid
- 1/2 cup roasted red peppers, diced
- 1 14 oz can garbanzo beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced or diced
Herbed Vinaigrette
- 1/3 cup olive oil
- 3 tablespoons red wine vinegar
- 2 teaspoons maple syrup (honey or sugar works)
- 1/2 teaspoon garlic powder
- 2 Tablespoons fresh basil, chopped
- 2 teaspoons fresh oregano, chopped (or 1 teaspoon dried oregano)
- salt & black pepper
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!
Video
This looks so flavorful! What a pretty and healthy salad.
This is by far one of the best recipes on Pinterest. I made it exactly as told and added grilled smoky chimichurri chicken and penne pasta. Truly a fine restaurant recipe. Such a big hit with the family, will be making again and again. Thank you so much for this recipe.
What a compliment! Thank you so much, Lisa! I am thrilled you and your family love it so much 🙂
Really loved this salad! Simple to prepare all of your ingredients in advance, then quickly put together when ready to serve. The dressing added beautifully light, mediterranean flavour. I made this as was written first time, but you can tell this is an easy to customize salad, that can be changed up and “made your own” by adding your favorite veggies, olives or capers, proteins etc.
We really enjoyed it as written, but I will have some fun playing around new toppings over the summer as new veggies come into season! Thanks for the inspiration!
Thanks so much, Cher! Really happy to hear you enjoyed it. And yes, it’s such a great salad to mix it up and add different toppings to! 🙂
We loved this salad! I added some capers and Sheep Feta on a bed of mixed greens. I also used Balsamic as I didn’t have red wine vinegar. We’ll definitely be making/eating this again! It would be great for a family gathering as well! Thank you!
So happy you enjoyed it, Louisa! Love the sounds of capers and feta with it too. 🙂
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.
Just perfect!
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:)