Ingredients & Substitutions
Here I explain the best ingredients for my salad with artichoke hearts, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Artichoke Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Arugula – This is the base. Feel free to use other leafy greens, such as spinach, mixed baby greens, or even a bit of kale for a heartier texture. (If you use kale, I recommend massaging the dressing into it before adding the other veggies — see my kale salad recipe for the how and why.) Tomatoes – I used grape tomatoes this time, but lately I’ve been using cherry tomatoes because my kids prefer them. You can also chop some Roma tomatoes. Artichokes – Marinated artichokes are my go-to here their tender texture and punchy flavor, though you could make this salad with artichoke hearts from a can or even use the hearts from roasted artichokes. Roasted Red Peppers – I love roasting my own red peppers, but store-bought versions work just fine. Just check the label for any added sugar or preservatives. Feel free to use fresh ones, too! Red Onions – Slice them into thin half-moons to add a mild, sweet crunch. Green onions or shallots make great substitutes.
Olive Oil – This is the base of the vinaigrette. I went with extra virgin olive oil, but you can totally swap it out with regular olive oil or even avocado oil. White Wine Vinegar – This emulsifies the dressing and adds zing. Apple cider vinegar, balsamic vinegar, or lemon juice would make good substitutes. Dried Herbs – I used dried oregano and parsley here, but feel free to mix it up with some dried basil, thyme, or Italian seasoning. Spices – I added garlic powder, sea salt, and a pinch of crushed red pepper flakes to bring a nice kick. You can also try a dash of smoked paprika or black pepper for an extra layer of flavor.
Recipe Variations
Storage & Meal Prep
Serving Ideas
It will get soggy if it sits in the dressing.
Veggies – Jazz up your marinated artichoke salad with other marinated veggies, like olives, pepperoncini peppers, or capers. If you prefer to add something fresh, I recommend cucumbers. Cheeses – Fresh mozzarella pearls or crumbled feta cheese would work nicely here. Meats – If you want to make this salad more hearty, toss in some diced salami or even sliced grilled chicken. It reminds me of a lighter version of my antipasto salad, and I’ve eaten it for lunch this way. Dressing – My lemon vinaigrette or Greek salad dressing would taste great. Crunch – Add a few tablespoons of pine nuts or sesame seeds.
You can meal prep the dressing up to a week in advance, though! I keep it in a glass jar, so that I can shake it right before pouring over the salad.
Chicken – In the summer months (a.k.a. right now), I like this salad with grilled chicken legs or grilled chicken thighs. Make my crispy air fryer chicken wings or baked chicken thighs for easy indoor options. Beef – There’s nothing like a juicy grilled burger on a sunny day, but if you’re in the mood for something a bit more upscale, my grilled steak recipe is just the ticket. Seafood – This is one of my favorite pairings, since the salad is so light and bright. My baked parmesan tilapia makes an easy sheet pan meal, but air fryer salmon is my absolute favorite. For date night at home, try grilled lobster or crab legs. Italian Mains – For a complete Italian-inspired meal, pair this artichoke salad with some eggplant rollatini, stuffed eggplant (yep, it’s July, so I’ve got eggplant on my mind), or for something creamy, Tuscan salmon or chicken marsala.
Please enter your first name for your account. Your saved recipe will also be sent to your email. As our summer in Minnesota this year draws to a close, it’s very bittersweet. There is so much I love and so many memories here, but at the same time, life in Florida has been a new chapter that feels like a breath of fresh air (okay, sometimes very humid air ;)). Both experiences are gratifying in their own way.
