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Home » Salads by Season » Summer Salads

Italian Salad with Artichokes

Made by Anastasia - Serves: 6 Filed Under: 10 Minute Salads, Low Carb, Salad Index, Summer Salads, Vegetarian

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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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An aerial view of Italian artichoke salad with cherry tomatoes and a chunk of parmesan on the side.

Table of contents

  • About this Salad & Serving Ideas
  • Ingredients & Substitutions
  • How to make this salad
  • Can I make this salad in advance?
  • More Artichoke Salad Recipes

About this Salad & Serving Ideas

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.

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.

Ingredients & 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.
A close-up of Italian artichoke salad.

How to make this salad

1Prepare 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.
Wash your tomato medley, and cut your tomatoes in half.
Strain the oil from your marinated artichokes and cut them into quarters.
Drain and chop your pitted black olives and drain your baby capers.

Arugula or rocket being dried in a salad spinner.
WASH & DRY YOUR ROCKET/ARUGULA
An aerial view of a cherry tomato medley being sliced in half on a wooden board.
CUT YOUR TOMATOES

2Make the dressing
Add all the dressing ingredients into a high-speed blender or small food processor, season with sea salt and cracked black pepper then blitz until combined. Taste and adjust seasonings according to your taste.

Parmesan dressing ingredients in a blender.
PLACE INGREDIENTS IN A BLENDER
Side view of blitzed Parmesan dressing ingredients in a blender.
BLITZ UNTIL COMBINED AND CREAMY

3Assemble your salad
Add all your ingredients to a large mixing bowl, pour the parmesan dressing on top, season with salt and pepper.
Toss your Italian salad until the vegetables are well coated with the dressing. Taste and adjust seasonings according to your taste.
Arrange in a salad bowl, chill until you are ready to serve.

pouring parmesan dressing over Italian salad
ADD INGREDIENTS & DRESSING IN A BOWL
Italian artichoke salad being mixed with parmesan dressing in a white bowl with a spoon.
TOSS UNTIL WELL COMBINED

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.

More Artichoke Salad Recipes

Frozen Artichoke Hearts with Tangy Lemon & Herbs

Fresh Artichoke Salad with Wild Rocket & Dill


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
Cook Time: 0 minutes
Total Time: 15 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
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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More Summer Salads

  • Walnut Pomegranate Salad with Green Olives
  • Arugula Fig Salad with Blue Cheese
  • Asian Zucchini Salad with Green Mango
  • Asian Chopped Salad - full of fresh flavour

About Anastasia

Anastasia is a home cook introduced to cooking at a young age (8 years old) and hasn’t gotten out of the kitchen since! She had her own coffee shop and ran her own catering business for over a decade. Her love of salads developed as she was always the one responsible for making the salads for family get-togethers and friends functions.

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