Description
Refreshing Tuscan artichoke salad dances with Mediterranean elegance, blending crisp vegetables and zesty herbs. Each forkful promises a delightful journey through Italian countryside flavors you’ll savor with pure culinary pleasure.
Ingredients
Scale
Vegetables and Fruits:
- 2 (14-ounce/397 grams) cans artichoke hearts, drained and chopped
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cucumber, sliced
Proteins and Cheese:
- 1/4 cup Parmesan cheese, grated
- 1/4 cup Kalamata olives, pitted and halved
- 1/4 cup fresh basil, chopped
Dressing and Seasonings:
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt, to taste
- Pepper, to taste
Instructions
- Chop artichoke hearts into bite-sized pieces and slice cherry tomatoes in half, ensuring uniform size for balanced flavor distribution.
- Thinly slice red onion and cucumber, creating delicate, translucent ribbons that will blend seamlessly with other ingredients.
- Roughly chop Kalamata olives to release their briny essence and enhance the Mediterranean profile of the salad.
- Mince fresh garlic cloves to provide a robust, aromatic base for the dressing, releasing their intense flavor.
- Whisk together extra virgin olive oil and red wine vinegar, creating a emulsified foundation for the vinaigrette.
- Incorporate Dijon mustard into the liquid mixture, whisking vigorously to create a smooth, creamy consistency that helps bind the dressing.
- Season the vinaigrette with salt and freshly ground black pepper, tasting and adjusting to achieve a balanced flavor profile.
- Gently combine prepared vegetables in a large mixing bowl, ensuring even distribution of ingredients.
- Drizzle the prepared dressing over the vegetable medley, using a light touch to coat without overwhelming the delicate components.
- Delicately fold the salad, allowing each ingredient to be lightly dressed and intermingled.
- Tear fresh basil leaves and sprinkle generously over the salad, adding a vibrant, herbaceous note.
- Finish by shaving Parmesan cheese over the top, creating elegant, thin layers that will melt slightly from the salad’s moisture.
- Chill the salad for 10-15 minutes to allow flavors to harmonize and develop depth.
Notes
- Customize the salad by swapping out artichoke hearts for grilled zucchini or roasted bell peppers for a seasonal twist.
- Create a vegan version by omitting Parmesan cheese and using nutritional yeast for a similar umami flavor profile.
- Enhance the protein content by adding chickpeas, white beans, or crumbled feta cheese to make the salad more filling and nutritionally balanced.
- Prep ingredients ahead of time and store separately to maintain crispness, mixing dressing and vegetables just before serving to prevent soggy textures.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch, Appetizer
- Method: None
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 180
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg