This easy artichoke salad is perfect for a main course vegetarian salad or served alongside grilled chicken or fish for the omnivores.
Keyword: gluten free, vegetarian
¼cupsextra virgin olive oildivided
1 14-oz.can or jar artichoke heartsdrained and rinsed
1teaspoondried Italian seasoningdivided
Sea salt and black pepperto taste
1pintcherry or grape tomatoescut in half
1medium red onioncut in half and sliced
2tablespoonsfresh basilthinly sliced
1tablespoonfresh lemon juice
8-oz.small fresh Mozzarella ballscut in half
Sprigs of fresh herbsfor garnish
Make the salad
Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper.
Pat the artichoke hearts dry and transfer to a large bowl. Add one tablespoon olive oil, ½ teaspoon Italian seasoning, and the minced garlic. Season with salt and black pepper, to taste. Toss to combine.
Arrange seasoned artichokes on the prepared baking sheet in a single, uniform layer and place in the pre-heated oven to roast until tender and slightly browned around the edges, approximately 20-25 minutes.
Meanwhile, combine the fresh arugula, tomatoes, red onion, capers, and fresh herbs in a large salad bowl. Set aside.
Remove the artichokes from the oven. Cool slightly before adding to the salad. Toss to combine and top with fresh mozzarella.
Garnish the artichoke salad with fresh herbs, if using, and serve immediately with the balsamic dressing.
Make the dressing
Combine the remaining olive oil with the balsamic vinegar, fresh lemon juice, Dijon mustard, and remaining Italian seasoning in a glass jar. Season with salt and black pepper, to taste, tighten on the lid, and shake until emulsified. Set aside.
Not every grocery store carries canned artichokes. You can also use frozen artichoke hearts. Thaw them and measure out one and a half cups to replace the canned version.