artichoke salad
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Roasted Artichoke and Mozzarella Salad

This easy artichoke salad is perfect for a main course vegetarian salad or served alongside grilled chicken or fish for the omnivores.
Prep Time10 mins
Cook Time15 mins
Course: Salad
Cuisine: Italian
Keyword: gluten free, vegetarian
Servings: 4
Calories: 434kcal


  • ¼ cups extra virgin olive oil divided
  • 1 14- oz. can or jar artichoke hearts drained and rinsed
  • 1 teaspoon dried Italian seasoning divided
  • 2-3 garlic cloves minced
  • Sea salt and black pepper to taste
  • 3 cups fresh arugula
  • 1 pint cherry or grape tomatoes cut in half
  • 1 medium red onion cut in half and sliced
  • 3 tablespoons capers drained
  • 3 tablespoons fresh parsley chopped
  • 2 tablespoons fresh basil thinly sliced
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 8- oz. small fresh Mozzarella balls cut in half
  • Sprigs of fresh herbs for 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.


Calories: 434kcal | Carbohydrates: 17g | Protein: 14g | Fat: 36g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 673mg | Potassium: 446mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3391IU | Vitamin C: 60mg | Calcium: 292mg | Iron: 3mg