Best 3 Artichoke N Olive Salad Recipes
Indulge in a delightful culinary journey with our artichoke and olive salad, a vibrant and flavorful dish that tantalizes the taste buds. This delectable salad boasts a harmonious blend of crisp artichoke hearts, succulent olives, tangy sun-dried tomatoes, and aromatic herbs, all tossed in a zesty dressing. Its vibrant colors and enticing aroma make it a feast for the eyes and the palate. Our collection of recipes offers variations to suit every taste, from a classic Italian-inspired version to a refreshing Greek-style salad. Whether you're seeking a light and healthy lunch option or a vibrant side dish to complement your main course, our artichoke and olive salad is sure to impress.
Check out the recipes below so you can choose the best recipe for yourself!
ARTICHOKE AND OLIVE FARRO SALAD
Farro, a nutty Italian grain with a chewy texture, is an excellent candidate for a savory, herb-flecked pantry salad that travels well. The grain is not intimidated by bold flavors: Tangy oil-marinated artichokes, briny kalamata olives, feta and crisp red onion take wholesome farro by the hand and lead it straight to the dance floor. Cook times vary depending on the type of farro. Quick-cooking, pearled or semi-pearled all work well, but hulled is not recommended here, as it would need soaking and takes a long time to cook. Don't be shy with the oil and vinegar: The farro absorbs them the longer it sits. If farro is not available, you can use orzo (see Tip), or other hearty grains like barley, wheat berries or freekeh.
Provided by Naz Deravian
Categories dinner, lunch, grains and rice, salads and dressings, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Set aside a sheet pan or a large plate. Bring a medium pot of well-salted water to a boil. Add the farro and give it a stir. Reduce the heat to medium-high and cook according to package instructions, skimming off any foam that rises, until the grains are tender and plump. Depending on the type of farro used, this can take anywhere from 15 to 45 minutes. Drain the farro and transfer to the sheet pan or plate; spread out and cool to room temperature, 10 to 15 minutes. (If the farro is left to cool in the strainer, it will keep cooking, take longer to cool and turn mushy.)
- Transfer the farro to a medium mixing bowl. Add the vinegar, oil and ½ teaspoon salt, and stir to combine. Add the olives, artichoke, feta, dill, red onion and chives, and season with black pepper to taste. Stir and taste. Add more salt, vinegar and oil, as needed.
- Serve right away or store in the fridge for up to 2 days. The farro will absorb the vinegar and oil the longer it sits. Adjust seasoning, vinegar and oil before serving.
ARTICHOKE KALAMATA OLIVE SALAD
Make and share this Artichoke Kalamata Olive Salad recipe from Food.com.
Provided by That is Dr House to
Categories Vegetable
Time 1h50m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Put the lettuce on the plates.
- Top in order of ingredients listed
- Cheese and vinegar should be last.
- You may also use kasseri cheese in place of the provolone.
- Simply repeat for additional servings.
- For Vegan omit cheese or use a Vegan sub of your choice.
Nutrition Facts : Calories 60.3, Fat 2.1, SaturatedFat 0.3, Sodium 193.8, Carbohydrate 10, Fiber 4.3, Sugar 1.4, Protein 2.6
AVOCADO-ARTICHOKE SALAD
Provided by Moira Hodgson
Categories quick, salads and dressings
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Cook the artichokes until tender in boiling salted water (about 30 to 40 minutes. Drain and cool. Cut them in half and remove the chokes. Slice the artichokes thin, vertically.
- Combine the vinegar, oil, salt and pepper for the dressing.
- Pit, peel and slice the avocados lengthwise. Slice the tomatoes and arrange them on a round serving platter. Arrange the avocado in alternating slices with the artichokes on top of the tomatoes, in a pattern forming the spokes of a wheel. Pour the dressing lightly over the slices and sprinkle with the herbs. Serve at once.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 25 grams, Carbohydrate 15 grams, Fat 28 grams, Fiber 8 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 460 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- To make the artichoke salad more flavorful, marinate the artichoke hearts in a mixture of olive oil, lemon juice, garlic, and herbs for at least 30 minutes before assembling the salad.
- If you don't have time to marinate the artichoke hearts, you can simply toss them with a vinaigrette dressing made with olive oil, vinegar, and Dijon mustard.
- Use a variety of olives in your salad, such as Kalamata, Niçoise, and Castelvetrano olives. This will add a variety of flavors and textures to the salad.
- Add some fresh herbs to your salad, such as basil, oregano, or thyme. This will brighten up the flavor of the salad and make it more refreshing.
- Serve the salad immediately or chill it for a few hours before serving. The salad will keep for up to 3 days in the refrigerator.
Conclusion:
Artichoke and olive salad is a delicious and easy-to-make salad that is perfect for any occasion. It is a great way to use up leftover artichoke hearts and olives, and it is also a healthy and flavorful side dish or light lunch. With its bright flavors and textures, this salad is sure to be a hit with everyone who tries it.
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