Best 8 Artichoke And Tomato Salad Recipes
Indulge in a culinary delight with our enticing Artichoke and Tomato Salad, a symphony of flavors that will tantalize your taste buds. This vibrant salad boasts a harmonious blend of fresh artichoke hearts, ripe tomatoes, tangy olives, aromatic basil, and a zesty lemon-herb dressing.
Alongside the main recipe, we present a collection of equally delectable variations, each offering a unique twist on this classic dish. Embark on a culinary adventure as you explore our Mediterranean Artichoke Salad, featuring succulent sun-dried tomatoes and feta cheese; our Grilled Artichoke Salad, infused with smoky flavors; and our Spinach and Artichoke Salad, a delightful combination of textures and flavors.
Whether you're seeking a light and refreshing appetizer, a flavorful side dish, or a satisfying vegetarian meal, our Artichoke and Tomato Salad, along with its delectable variations, will leave you craving more. Join us on this culinary journey as we guide you through the simple steps to create this delightful dish and its exciting variations, transforming your kitchen into a symphony of flavors.
ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI
Provided by Diane Rossen Worthington
Categories Salad Tomato Appetizer Side Vegetarian High Fiber Dinner Lunch Feta Artichoke Summer Healthy Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 16
Steps:
- For pesto:
- Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- For salad:
- Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.
- Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.
- Serve salad with crostini.
ARTICHOKE, ROMAINE AND CHERRY TOMATO SALAD
Provided by Terry Kirts
Categories Salad Food Processor Leafy Green Tomato Vegetable No-Cook Picnic Spring Summer Bon Appétit
Yield Makes 6 to 8 Servings
Number Of Ingredients 12
Steps:
- Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
- Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.
ARTICHOKE HEART AND TOMATO SALAD
Use this as a side or as a filling for a pita sandwich with hummus. Cooking time is chilling time. From Moosewood Restaurant.
Provided by sofie-a-toast
Categories Artichoke
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Cut each tomato into 6 wedges and each artichoke into halves.
- Blend the rest of the ingredients and pour over the vegetables. Toss.
- Chill for 20 minutes.
CHICKPEA, ARTICHOKE HEART, AND TOMATO SALAD WITH ARUGULA
From Vegetarian Times May/June 2010: The hearty 3/4 cup serving of chickpeas in this salad packs about 11 grams of protein and 9 grams of fiber. Artichoke hearts, tomatoes, and baby arugula add a rainbow of antioxidants, including lycopene, beta-carotene, and vitamin C. Nutrition facts: 345 calories, 13g protein, 15g fat
Provided by BB2011
Categories Lunch/Snacks
Time 15m
Yield 3 cups, 2 serving(s)
Number Of Ingredients 9
Steps:
- Toss together chickpeas, artichoke hearts, tomatoes, olives (if using), and parsley in bowl.
- Season vinaigrette with sriracha. Toss chickpea mixture with vinaigrette, then stir inarugula and feta, if using. Season with salt and pepper, if desired.
ARTICHOKE, ORZO AND SUN-DRIED TOMATO SALAD
A fantastic combination of healthy spinach, sun-dried tomatoes, artichoke hearts and orzo. You sprinkle with creamy feta and a light dressing to finish off the salad!
Provided by Balancing Cinderella
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- 1. Cook orzo according to package directions. Rinse and set aside.
- 2. In a large bowl, toss orzo, spinach, sun-dried tomatoes, onion olives and artichoke.
- 3. Pour 1/2 of the artichoke liquid over the salad, season with salt and pepper, toss again. (You can add more liquid to taste.).
- 4. Sprinkle feta over salad and lightly toss.
- 5. Serve and enjoy!
Nutrition Facts : Calories 237.9, Fat 6.7, SaturatedFat 4, Cholesterol 22.2, Sodium 511.9, Carbohydrate 36, Fiber 8.6, Sugar 5.5, Protein 10.9
SUN-DRIED TOMATO, ARTICHOKE, CASHEW AND PASTA SALAD
Steps:
- Drain sun-dried tomatoes, reserving 1 Tbsp liquid. Chop sun-dried tomatoes and set aside. Combine reserved oil, olive oil, lemon juice, garlic and salt and pepper. Stir in the chopped tomatoes, artichokes and cashews. Add tortellini and toss to combine. Let salad stand at room temp for 1 hour to allow flavors to blend, or chill overnight.
LEMONY FARFALLE, TOMATO AND ARTICHOKE SALAD
Provided by Molly O'Neill
Categories easy, pastas, salads and dressings, side dish
Time 30m
Yield Four servings
Number Of Ingredients 11
Steps:
- In a large bowl, combine the tomatoes, parsley, lemon zest, 1 tablespoon lemon juice, 1/2 teaspoon olive oil, 2 teaspoons of salt and pepper to taste. Marinate for 30 minutes. Toss with the farfalle.
- In another bowl, toss together the shaved artichoke, 1 tablespoon of lemon juice, 1/2 teaspoon of olive oil, 1/2 teaspoon of salt and pepper to taste. Divide the pasta salad among 4 plates. Top with the artichoke mixture and the Parmesan. Sprinkle with the mint and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 2 grams, Carbohydrate 50 grams, Fat 4 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 508 milligrams, Sugar 5 grams
ARTICHOKE AND TOMATO SALAD
Steps:
- Drain artichoke hearts; reserve marinade. Cut hearts in half; place in large salad bowl. Combine reserved marinade, wine, and lemon juice; pour over artichokes. Clean and wash fennel/celery; slice. Add to artichokes. Add tomatoes and onions. Mash garlic with salt and pepper; add to beef broth. Mix well; pour over vegetables. Marinate at least 10 minutes.
Tips:
- Choose ripe, flavorful tomatoes. Look for tomatoes that are deep red in color and have no blemishes. Avoid tomatoes that are green or have soft spots.
- Use fresh artichokes if possible. Fresh artichokes have a more delicate flavor than canned or frozen artichokes. However, if you are using canned or frozen artichokes, be sure to drain them well before using.
- Marinate the artichokes. Marinating the artichokes in a mixture of olive oil, lemon juice, garlic, and herbs will help to enhance their flavor.
- Roast the artichokes. Roasting the artichokes will help to bring out their natural sweetness. You can roast the artichokes in a hot oven or on a grill.
- Use a variety of cheeses. This recipe calls for Parmesan cheese and mozzarella cheese, but you can use any type of cheese that you like. Some other good options include feta cheese, goat cheese, and Asiago cheese.
- Add some fresh herbs. Fresh herbs, such as basil, oregano, and thyme, will help to brighten up the flavor of the salad.
Conclusion:
This artichoke and tomato salad is a delicious and refreshing dish that is perfect for a summer meal. The combination of roasted artichokes, fresh tomatoes, and creamy cheese is sure to please everyone at the table. If you are looking for a new salad recipe to try, this is the one for you!
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