Artichoke Salad has a whole lot to love! Artichoke hearts, spinach, roasted red peppers, cannelini beans, tomatoes, olives and onions are tossed together in a big bowl of fresh flavors and varying textures. Tangy Italian dressing holds it all together in the best way!

An artichoke salad is presented in a big bowl.


Artichoke Salad

If you’re looking for your new favorite salad recipe, congrats – you may have found it! This artichoke salad checks all the right boxes. It’s meatless, but there’s still protein present from the cannellini beans. You can serve it as a light lunch, dinner, appetizer or side dish. The possibilities are endless with this one.

I’m also pretty obsessed with all of the different flavors here. Sure, there’s a whole lot going on, but everything compliments each other so perfectly. The salty olives, bold red onions, juicy tomatoes and more create a super satisfying bite of well balanced flavors and textures that are all bound to make your mouth water.

Sure, this salad recipe is nutritious as can be, but that’s not the main reason I make it as often as I do! I often find myself tossing this easy artichoke salad recipe together because I crave it like crazy. Now that summer is officially upon us, it’s time to stock up on salad recipes like this that hit the spot without weighing you down.

The ingredients for artichoke salad are in a bowl.

Ingredients

Let’s take a quick look at that shopping list. For the exact measurements of each ingredient, scroll down to the recipe card below!

  • Artichoke Hearts – I like to buy them frozen and let them thaw. If you want to make your own you can follow my guide on How to Cook an Artichoke.
  • Baby Spinach – Typically, I chop up the spinach so I don’t have huge leaves disrupting the flow of things.
  • Roasted Red Peppers – These add a lovely natural sweetness that helps break up all of the tangy, salty flavors. You can find them at most major grocery stores.
  • Cannellini Beans – Be sure to rinse and drain these before adding them to the salad.
  • Grape Tomatoes – Cherry tomatoes will also get the job done.
  • Red Onion – Don’t substitute this with any other color of onion! Red onions have the most potent flavor that really goes well with everything else in the salad.
  • Green Olives – I just like to use plain green olives that aren’t stuffed or marinated.
  • Fresh Herbs – Fresh parsley and basil give this salad the most wonderful pop of herbaceous flavor.
  • Italian Dressing – I love using homemade Italian dressing whenever I can! However, your favorite store-bought brand will also be delicious.

How to Make Artichoke Salad

Take a peek at just how easy this salad recipe is:

  1. Toss the salad. Add the artichoke hearts, spinach, red pepper, beans, tomatoes, onion, olives, parsley and basil. Toss everything together to combine.
  2. Add the dressing. Pour the dressing all over the salad. Let it chill in the fridge for 30 minutes.
  3. Enjoy! Serve the artichoke salad with herbs and parmesan cheese.
Dressing is being poured on a salad.

Storing

Once the salad is tossed with the Italian dressing, it’s best enjoyed within 24 hours. The acidity of the dressing will soften the ingredients if it sits for too long.

If you do want to make this artichoke salad ahead of time, you can toss all of the salad ingredients together without the dressing and store it in an airtight container in the fridge for 1-2 days. When you’re ready to serve, just toss it all with the dressing and you’re good to go!

Serving Suggestions

I love serving this artichoke salad as an appetizer! It’s also a pretty great side dish next to something like baked chicken breasts. You could always slice the chicken breasts and serve them right on top of the salad, too.

A large serving spoon is placed in a bowl of salad.

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A large serving spoon is placed in a bowl of salad.

Get the Recipe: Artichoke Salad Recipe

Yield: 8
Prep Time: 15 minutes
Total Time: 15 minutes
Artichoke salad is a refreshing and flavorful dish that combines the tender hearts of artichokes with a variety of other ingredients like mixed greens, beans, tomatoes, olives and a tangy vinaigrette.
5 from 1 vote
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Ingredients

  • 3 cups frozen thawed artichoke hearts
  • 2 cups chopped baby spinach
  • 3 roasted red pepper, sliced
  • 1 can cannellini beans, rinsed and drained
  • 1 cup grape tomatoes, cut in half
  • 1/2 cup diced red onion
  • 1/2 cup sliced green olives
  • 1/4 cup chopped fresh parsley
  • 2 tablespoon fresh chopped basil
  • 1 cup Italian Dressing

Equipment

  • 1 mixing bowl

Instructions 

  • In a large bowl, add the artichoke hearts, spinach, red pepper, beans, tomatoes, onion, olives, parsley and basil. Toss to combine.
  • Pour the dressing over the salad and chill for 30 minutes.
  • Serve with additional herbs and parmesan cheese, if desired
Calories: 141kcal, Carbohydrates: 14g, Protein: 2g, Fat: 8g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 0.02g, Sodium: 1354mg, Potassium: 163mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1159IU, Vitamin C: 15mg, Calcium: 29mg, Iron: 1mg
Author: Kellie
Course: lunch, Side Dish
Cuisine: American, Mediterranean