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Italian artichoke salad in a black rimmed white plate with a block of parmesan and mini Roma tomatoes on the side.
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4 from 2 votes

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.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Salad
Cuisine: Italian
Keyword: Easy
Servings: 6 as a side
Calories: 192kcal

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…

  • cup Parmesan Reggiano Cheese (grated)
  • cup olive oil
  • ¼ cup white wine vinegar
  • 1 small garlic clove minced
  • 1 teaspoon Dijon Mustard.
  • 1 teaspoon Italian seasoning

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

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