Seasoned roasted artichokes are tossed in a crisp arugula salad with fresh mozzarella and tomatoes for a savory dish.
March 16th is National Artichoke Day. So as the weather begins to warm, it is a great time to break out with a recipe that features one of my favorite spring superfoods – artichokes.
Artichokes are low in fat, high in fiber, and loaded with vitamins and minerals. They are well known for helping to prevent heart disease and digestive issues, but most people enjoy artichokes because they taste great and are very versatile when it comes to cooking. They fit in well with just about every type of diet including the Mediterranean and Keto Diets.
This blog post contains affiliate links. Read my full disclosure here.
Roasted Artichoke Salad
This salad makes a perfect side dish or a light, yet satisfying main course. It is super simple to make and is ready in under 30 minutes.
Ingredients
Salad:
14 oz artichoke hearts, drained and rinsed
8 oz fresh mozzarella balls, halved
3 cups arugula
1 pint grape tomatoes, halved
1 red onion, halved and sliced
3 tbsp capers, drained
1 tbsp olive oil
1 tsp Italian seasoning
2 tsp garlic, minced
3 tbsp parsley, chopped
2 tbsp basil, chopped
salt & pepper, to taste
Dressing:
¼ cup olive oil
2 tbsp balsamic vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
½ tsp Italian seasoning
salt & pepper, to taste
Preheat your oven to 400°F and line a large baking sheet with a piece of parchment paper.
Transfer the drained artichoke hearts into a large mixing bowl. Add the olive oil, Italian seasoning, and minced garlic. Season with salt and black pepper, to taste. Combine it all.
If you love artichokes, be sure to check out some of my other recipes:
Stuffed Artichokes
Artichoke Pesto Spaghetti
Artichoke Tomato Pasta
Arrange the seasoned artichokes on the prepared baking sheet in a single layer. Place the pan in the oven and roast until the artichokes are tender and slightly browned – about 20 minutes.
While the artichokes are roasting, toss together the fresh arugula, tomatoes, red onion, capers, and fresh herbs in a large salad bowl. Set it aside, you’ll need it again in a moment.
In a small bowl, combine olive oil with balsamic vinegar, fresh lemon juice, Dijon mustard, and Italian seasoning. Season with salt and black pepper, as desired, and whisk it all together.
Remove the artichokes from the oven and cool for several minutes. Add them to the salad and toss everything together. Top with fresh mozzarella and drizzle the homemade tangy vinaigrette dressing. I like to garnish this salad with some fresh herbs and a sprinkle of grated Pecorino Romano cheese.
This roasted artichoke salad with fresh mozzarella and homemade vinaigrette is a wonderful, light, and healthy meal or hearty side dish that is quick and easy to put together.
Did you give this salad a try? Let me know in the comments below. While you’re here, give some of these other salads a try:
Chicken Avocado Salad
Caprese Pasta Salad
Cucumber and Tomato Salad
Broccoli Bacon Salad
Roasted Artichoke Salad
Ingredients
Salad
- 14 oz artichoke hearts drained and rinsed
- 8 oz fresh mozzarella balls halved
- 3 cups arugula
- 1 pint grape tomatoes halved
- 1 red onion halved and sliced
- 3 tbsp capers drained
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 2 tsp garlic minced
- 3 tbsp parsley chopped
- 2 tbsp basil chopped
- salt & pepper to taste
Dressing
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- ½ tsp Italian seasoning
- salt & pepper to taste
Instructions
- Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper.
- Transfer drained artichoke hearts to a large bowl. Add olive oil, Italian seasoning, and minced garlic. Season with salt and black pepper, to taste. Toss to combine.
- Arrange seasoned artichokes on the prepared baking sheet in a single layer; place in the oven and roast until tender and slightly browned, approximately 20 minutes.
- While the artichokes are roasting, toss together the fresh arugula, tomatoes, red onion, capers, and fresh herbs in a large salad bowl. Set aside.
- In a small bowl, combine olive oil with balsamic vinegar, fresh lemon juice, Dijon mustard, and Italian seasoning. Season with salt and black pepper, to taste, and whisk together. Set aside.
- Remove the artichokes from the oven and cool for several minutes. Add to salad and toss to combine; top with fresh Mozzarella. Serve immediately with the balsamic dressing.