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Home » Summer Salads

Italian Salad with Artichokes

Made by Anastasia Papapetros - Serves 6 Filed Under: Low Carb Salads, Quick Salad Recipes, Salad Index, Salad Recipes By Ingredient, Salads by Diet, Salads by Season, Salads Recipes By Type, Salads with Cheese, Summer Salads, Vegetable Salad, Vegetarian Salads

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An incredible tasting Italian salad with artichokes that is jam-packed with Mediterranean flavours and smothered in a creamy Parmesan dressing that you will want to keep on eating.

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A close-up of Italian artichoke salad.

The secret to this Italian Salad is to use a good quality Parmesan cheese such as the Reggiano as the sharpness of this aged cheese pairs beautifully with the artichokes, tomato and rocket in this salad for a tasty lunch.

In This Post:
 [hide]
  1. Ingredients and Substitutions
  2. How to make this salad
  3.  Serving Suggestions  🍽
  4. Tips and Questions
  5. More Artichoke Salad Recipes
  6. Recipe Card

Ingredients and Substitutions

A versatile salad that you can change to suit your tastes and moods…

  • The greens - I like the rocket in this salad for its pepperiness, but you could also try, mixed salad greens, cos (romaine) lettuce, shredded kale or any other salad greens you prefer.
  • Salad vegetables - I have added marinated artichokes, but you could also try some chargrilled eggplant, crunchy cucumbers, sliced pepperoncini peppers, or some colourful capsicum (bell peppers) for more sweetness and crunch. 
  • Tomatoes - I have used a mixed tomato medley for sweetness and a burst of sunny colour, you could try cherry tomatoes, mini Roma’s or any larger tomatoes chopped into large dice.
  • Baby capers - are not as briny as normal capers, but feel free to use regular capers that have been rinsed well if you can’t find them. Or try some caperberries.
  • Olives - I have used chopped Kalamata olives, but any olives would work just as well in this Italian salad, it is also great with Sicilian olives or stuffed green olives.
  • Try adding - Add some chopped salami or a tin of white beans to boost the protein. How about some toasted pine nuts for some added crunch?
  • The dressing - The parmesan dressing is simply magic in this salad, sharp parmesan, white wine vinegar.
    Dijon and a good quality olive oil blitzed together to make a decadently creamy and super tasty dressing.
    But, you could also try a nice Italian vinaigrette or red wine vinegar and olive oil dressing instead if you have to, just add some shaved parmesan to your salad to balance the flavours.
Labelled ingredients needed to make an Italian artichoke salad.

How to make this salad

Step 1 - Prepare the Ingredients

Wash the rocket and remove any wilted or damaged leaves, shake to remove excess water then either pat or spin dry in a salad spinner.

Arugula or rocket being dried in a salad spinner.

Wash your tomato medley, and cut your tomatoes in half.

An aerial view of a cherry tomato medley being sliced in half on a wooden board.

Strain the oil from your marinated artichokes and cut them into quarters.

Drain and chop your pitted black olives and drain your baby capers.

A yellow knife slicing black olives on a wooden board.

Step 2 - Make the Dressing

Add all the dressing ingredients into a high-speed blender or small food processor, season with sea salt and cracked black pepper.

Blitz until well combined, then taste and adjust seasonings according to your liking.

Side view of blitzed Parmesan dressing ingredients in a blender.

Step 3 - Assemble Your Salad

Add all your ingredients to a large mixing bowl, pour the parmesan dressing on top, season with salt and pepper.

pouring parmesan dressing over Italian salad

Toss your Italian salad until the vegetables are well coated with the dressing. Taste and adjust seasonings according to your taste.

Italian artichoke salad being mixed with parmesan dressing in a white bowl with a spoon.

Arrange in a salad bowl, garnish with some artichoke hearts and chill until you are ready to serve.

Italian artichoke salad in a black rimmed white plate with a block of parmesan and mini Roma tomatoes on the side.

 Serving Suggestions  🍽

The wonderful summer flavours in this salad are just perfect to serve with spaghetti and meatballs or any pasta or a gorgeous risotto, like eggplant risotto, any savoury tart like this Italian vegetable tart. You could even try it with red meats, poultry and seafood.

Tips and Questions

Can I Use Canned or Frozen Artichokes?

  • I do not recommend using canned or frozen artichokes for this salad as you will miss out on the tangy flavour of the marinated ones.

What Can I Substitute for Parmesan?

  • If you prefer a milder cheese, you can substitute Parmesan with Pecorino Romano or Grana Padano.

Can I Make This Salad in Advance?

  • You can make your dressing a couple of days in advance and store in your fridge.
  • Quarter your artichokes, measure out your capers and olives a few days in advance.
  • Prepare your Italian salad without the dressing in the morning and pour the dressing just before serving.
  • You could also make the salad up to an hour in advance, but any longer and you run the risk of the rocket becoming soggy.

How Long Can I Store Leftovers?

  • Store leftover salad in an airtight container in the refrigerator. However, keep in mind that salads are best enjoyed fresh, and the texture may change after refrigeration.

More Artichoke Salad Recipes

  • Frozen Artichoke Hearts with Tangy Lemon & Herbs
  • Fresh Artichoke Salad with Wild Rocket & Dill

Recipe Card

Italian artichoke salad in a black rimmed white plate with a block of parmesan and mini Roma tomatoes on the side.

Italian Salad with Artichokes & Parmesan Dressing

An incredible tasting Italian salad that is jam-packed with Mediterranean flavours smothered in a creamy Parmesan dressing that you will want to keep on eating.
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Prep Time: 15 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 15 minutes minutes
* Times are an estimate and will depend on your skill level
Course: Salad
Cuisine: Italian
Keyword: Easy
Servings: 6 as a side
Calories: 192kcal
Author: Anastasia Papapetros
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Ingredients
For the salad…
  • 100 grams rocket (arugula) (3½ cups tightly packed)
  • 500 grams tomato medley (2 punnets)
  • 400 grams artichokes (prepacked from the deli)
  • ¼ cup black olives (pitted & chopped)
  • 2 tbsps baby capers
  • Sea salt and cracked black pepper
For the parmesan dressing…
  • ⅓ cup Parmesan Reggiano Cheese (grated)
  • ⅓ cup olive oil
  • ¼ cup white wine vinegar
  • 1 small garlic clove minced
  • 1 teaspoon Dijon Mustard.
  • 1 teaspoon Italian seasoning
Metric - Imperial
Instructions
  • Wash the rocket and tomatoes, pat dry, then cut the tomatoes in half or quarters.
  • Strain the oil from your marinated artichokes and cut them into quarters.
  • Drain and chop your pitted black olives and drain your baby capers.
  • Add all the dressing ingredients into a high-speed blender or small food processor, season then blitz until combined.
  • Put all your ingredients in a large mixing bowl, pour the dressing over the salad, season with salt and pepper and toss the salad until the vegetables are well coated with the dressing. Taste and adjust seasonings according to your taste.
  • Arrange in a salad bowl and chill until you are ready to serve.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories: 192kcal | Carbohydrates: 12g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 328mg | Potassium: 513mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1168IU | Vitamin C: 22mg | Calcium: 129mg | Iron: 2mg
Tried this recipe?Mention @salads_with_anastasia or tag #salads_with_anastasia!
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About Anastasia Papapetros

Anastasia has been passionate about cooking since she was eight years old, and hasn't left the kitchen since! With over a decade of experience running her own coffee shop and catering business, Anastasia has developed a true love for salads - especially for family get-togethers and friends' functions. She's the go-to for bringing the perfect salad to any occasion!

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