Italian Artichoke Salad with Tomato and Mozzarella
Jennifer Quisenberry
Italian Artichoke Salad with Tomato and Mozzarella is an easy recipe to serve as your dinner's first course. You'll love the classic Italian and Mediterranean flavors.
1 14-ouncecan or jar artichoke heartsdrained and rinsed
1teaspoondried Italian seasoningdivided
2-3garlic clovesminced
Sea salt and black pepperto taste
3cupfresh arugula
1pintcherry or grape tomatoescut in half
1medium red onioncut in half and sliced
3tablespooncapersdrained
3tablespoonfresh parsleychopped
2tablespoonfresh basilthinly sliced
2tablespoonbalsamic vinegar
1tablespoonfresh lemon juice
1teaspoonDijon mustard
8-ouncesmall fresh Mozzarella ballscut in half
Sprigs of fresh herbsfor garnish
Instructions
Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat.
Pat the artichoke hearts dry and transfer to a large bowl. Add one tablespoon olive oil, ½ teaspoon Italian seasoning, and the minced garlic. Season with salt and black pepper, to taste. Toss to combine.
¼ cup extra virgin olive oil, 1 14- ounce can or jar artichoke hearts, 1 teaspoon dried Italian seasoning, 2-3 garlic cloves, Sea salt and black pepper
Arrange seasoned artichokes on the prepared baking sheet in a single, uniform layer and place in the pre-heated oven to roast until tender and slightly browned around the edges, approximately 20-25 minutes.
While the artichokes roast, combine the fresh arugula, tomatoes, red onion, capers, and fresh herbs in a large salad bowl. Set aside.
3 cup fresh arugula, 1 pint cherry or grape tomatoes, 1 medium red onion, 3 tablespoon capers, 3 tablespoon fresh parsley, 2 tablespoon fresh basil
In a small bowl, combine the remaining olive oil with the balsamic vinegar, fresh lemon juice, Dijon mustard, and remaining Italian seasoning. Season with salt and black pepper, to taste, and whisk together until emulsified. Set aside.
¼ cup extra virgin olive oil, 2 tablespoon balsamic vinegar, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard
Remove the roasted artichoke hearts from the oven and cool for several minutes before adding to the salad. Toss to combine and top with fresh Mozzarella. Garnish with fresh herbs, if using, and serve immediately with the balsamic dressing. Enjoy!
8- ounce small fresh Mozzarella balls, Sprigs of fresh herbs
Notes
Please note that nutrition facts are subject to change based on your choice of ingredients.
Nutrition
Calories: 412kcal
Keyword Canned Artichoke Hearts, Crispy Roasted Artichokes, Italian Artichoke Salad with Mozzarella and Tomatoes, Oven Roasted Artichokes, Roasted Artichoke Hearts, Roasted Artichoke Salad