Mediterranean Artichoke and Tomato Salad
This vibrant salad features juicy cherry tomatoes, marinated artichoke hearts, fresh herbs, briny olives, and creamy feta tossed in a zesty lemon-oregano vinaigrette. It’s the perfect light side dish or a wholesome lunch served with grilled pita or protein of your choice.
Time:
Prep Time: 15 minutes
No Cook Needed
Total Time: 15 minutes
Servings: 4
Ingredients:
1 can (14 oz / 400g) artichoke hearts, drained and quartered (marinated or in water)
1 1/2 cups cherry tomatoes, halved
1/3 cup Kalamata olives, pitted and halved
1/4 small red onion, thinly sliced
1/4 cup crumbled feta cheese
2 tbsp fresh parsley, chopped
Optional: 1 tbsp chopped fresh mint or basil
Lemon-Oregano Vinaigrette:
3 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp red wine vinegar
1/2 tsp dried oregano
1/2 garlic clove, finely minced
Salt & pepper to taste
Instructions:
1. Make the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, vinegar, oregano, garlic, salt, and pepper until emulsified.
2. Assemble the Salad:
In a large bowl, combine artichoke hearts, cherry tomatoes, olives, red onion, and herbs.
3. Toss & Finish:
Drizzle the vinaigrette over the salad and toss gently. Add crumbled feta and toss once more or serve with feta sprinkled on top. Chill for 10–15 minutes for best flavor .
Tips:
Use marinated artichokes for more flavor.
Add canned chickpeas or white beans to make it more filling.
Serve over arugula, couscous, or quinoa for a heartier dish.
Frequently Asked Questions
Q: Can I make this ahead?
Yes — store in the fridge for up to 2 days. Add feta just before serving for best texture.
Q: What protein goes well with this?
Grilled chicken, tuna, salmon, or chickpeas are perfect.
Q: Can I make it vegan?
Yes — simply skip the feta or use a plant-based version.
Nutritional Information
Calories: 210
Protein: 4g
Carbs: 8g
Fat: 18g
Fiber: 4g
Sugar: 3g