Description
A fresh and flavorful Mediterranean Artichoke Salad featuring tender artichoke hearts, juicy cherry tomatoes, crisp cucumber, tangy Kalamata olives, and creamy feta cheese, all tossed in a zesty lemon and oregano dressing. This easy no-cook salad is perfect as a light lunch or a vibrant side dish.
Ingredients
Scale
Salad Ingredients
- 1 (14-ounce) can artichoke hearts, quartered and drained
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
Dressing Ingredients
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- Combine salad ingredients: In a large bowl, mix the quartered artichoke hearts, halved cherry tomatoes, diced cucumber, pitted and halved Kalamata olives, thinly sliced red onion, and crumbled feta cheese until evenly distributed.
- Prepare the dressing: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, lemon juice, dried oregano, salt, and black pepper until the dressing is well blended and emulsified.
- Toss the salad: Pour the dressing over the salad mixture and gently toss to coat all ingredients evenly, ensuring the flavors meld together.
- Garnish and serve: Sprinkle the chopped fresh parsley over the top of the salad. Serve immediately for a fresh taste, or chill in the refrigerator for 30 minutes to enhance the flavors before serving.
Notes
- This salad pairs beautifully with grilled chicken or warm pita bread, making it a versatile accompaniment.
- For added flavor, try using marinated artichokes instead of plain canned ones.
- Adding chickpeas to the salad can boost its protein content and make it more filling.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad, Side Dish
- Method: No-Cook
- Cuisine: Mediterranean
