This appetizer artichoke salad with basil vinaigrette contains artichoke cores, roasted red bell peppers, olives and red onions, making this delicious salad surprisingly easy to make. And this one is for those who prefer a vegetarian entree salad.
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If you love artichokes, roasted red peppers, olives and basil, this is it Antipasto artichoke salad with basil vinaigrette It will be a salad you will keep making at parties and family gatherings all summer long. This recipe was inspired by my favorite artichoke core and basil vinaigrette, and I love making it whenever basil plants start hitting stores.
Just combine the ingredients and add a basil vinaigrette for an easy recipe that’s perfect for summer when you don’t want to spend too much time in the kitchen. And it’s been a hit every time I make it. And with the big holiday weekend approaching, let me remind you of this perfect summer salad pairing for this Friday favorite.
Artichoke salad reminds me of my mother who loves artichokes. If you’re an artichoke fan, you should definitely try this salad.
What ingredients do you need for this recipe?
(This is just a list of ingredients, scroll down to see the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. )
What does antipasto mean?
words Appetizer Refers to the first course of Italian cuisine and often includes cured meats, cheese, pickled vegetables, olives, pepperoncini, mushrooms and artichoke cores. This Antipasto His Artichoke Salad is a vegetarian-style appetizer salad.
What makes this artichoke salad recipe so great?
I literally love all the ingredients in this antipasto artichoke salad, and it’s something I’ll want to make for parties all summer long. But it’s no doubt partly thanks to the basil vinaigrette that brings all the flavors together here and makes this salad so delicious. If you love fresh basil and haven’t yet heard of basil vinaigrette, you’ll be making it all summer long.
Can I use artichoke marinade in this artichoke salad recipe?
I love the large artichoke cores stuffed in water in this recipe, and I first made this recipe when Costco sold large 33 oz artichokes. bottle. Now that they’re gone from Costco, I use two of the 14 oz. A tin of artichokes filled with water. But if you love marinated artichoke cores, or if you can’t find or want to buy water-filled ones, then a salad with marinated artichoke cores is a no-brainer.
Want more recipes using artichokes?
If you’re a big artichoke fan like my mom and like me, you’ll find even more great ideas in our artichoke recipes.
How to make an appetizer artichoke salad with basil vinaigrette:
(This is just an overview of the recipe steps. Scroll down to see the full printable recipe, or use the JUMP TO RECIPE link at the top of the page to go directly to the full recipe. can.)
- I used to use the large 33 oz. I have a jar of soaked artichoke cores at Costco for this salad, but I can’t find it lately. Either kind will work, but the 14 oz he changes the recipe to use two. I like artichokes soaked in water for this salad, so I have them in a can.
- Drain the artichoke cores, cut in half if desired, and arrange on a plate.
- Drain a jar of roasted red peppers and a can of olives.
- Finely chop the red pepper and 1/4 of the red onion. (You can omit the onions if you like.)
- Layer the onions, shredded red pepper and olives over the artichoke cores and drizzle with the basil vinaigrette. That’s all there is to this wonderful salad.
- Serve the salad and wait for the rave reviews. This will be gone in no time at the summer potluck!
- I’m sure this artichoke salad has plenty of other appetizer ingredients. If you try an experiment that works for you, please leave a comment and let us know what you added.
Other Salads with Basil Vinaigrette:
material
Salad ingredients:
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2 large 14 oz canned artichoke hearts in water (see notes)
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1 12 oz jar roasted red bell pepper
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1 6-ounce can of black olives (drained weight)
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1/4 red onion, very thinly sliced (optional)
basil vinaigrette
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3 T fresh basil, finely chopped or pureed
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6 T Newman’s Own Olive Oil and Vinegar Dressing (see notes)
procedure
- Pour the artichoke cores into a large colander over the sink.
- Make the basil vinaigrette by combining the finely chopped basil and the vinaigrette dressing. (Learn more about how to make a basil vinaigrette here.)
- Drain the artichoke cores and remove from the colander. Transfer the roasted red bell peppers to the same colander.
- Cut the artichoke cores in half and arrange them to cover the entire surface of the platter.
- Drain the roasted red bell peppers and remove from the colander. Transfer the olives to the same colander. Pat the surface of the red bell pepper dry with a paper towel. Next, finely chop the red bell pepper.
- Cut the red onion into thin slicers.
- Arrange the onions and roasted red bell peppers over the artichoke cores and add the drained olives on top.
- Pour desired amount of basil vinaigrette over the salad and enjoy.
- This salad can be left on the buffet table for 1-2 hours. It was delicious even if I ate it chilled in the refrigerator as leftovers!
Note
I used artichoke hearts stuffed in water from Costco, but if you can’t find it, use marinated artichoke hearts stuffed in oil. If you can’t find a large jar, use several jars to make this number of artichoke cores. Use vinaigrette with less sugar.I love making this with Le Parisien Vinaigrette, which is only sold in Utah and surrounding states, but a good choice is Newman’s Proprietary Olive Oil and Vinegar Dressing (affiliate link).
This recipe was created by Karin and Jake when I ate. big basil tree in my window I wanted an idea for a new use basil vinaigrette.
Nutrition Facts Table:
yield:
8
Serving size:
1
Amount Per Serving:
calorie: 110Total Fat: 10gsaturated fat: 1gTrans fat: 0gUnsaturated fat: 3gcholesterol: 0mgsodium: 228mgcarbohydrates: 5gfiber: 1gsugar: 2gprotein: 1g
Nutrition information is automatically calculated by the recipe plugin I use. I am not a nutritionist and cannot guarantee 100% accuracy as many variables affect the calculation.
Low Carb / Low Glycemic / South Beach Diet Suggestions:
All the ingredients in this appetizer artichoke salad are low-carb friendly, as long as you choose a low-carb vinaigrette for the dressing and don’t overdo it with artichokes. Artichokes also contain carbohydrates, but they are also rich in dietary fiber. (Check the dressing label and choose one with less than 2 grams of sugar per serving.) With low-sugar dressings, the recipe works at any stage of the original South Beach Diet.
Find more recipes like this:
Use our salad recipes to discover delicious salads like this one. Use our diet type index to find more recipes for your specific meal plan. You might also want to follow Kalyn’s Kitchen on Pinterest, on facebook, on Instagram, on TikTokagain on youtube See all the great recipes I’m sharing there.
Historical notes for this recipe:
This artichoke salad recipe was first posted in 2015. He was last updated in 2023 with additional details.
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