Artichoke Salad

by Michele Pesula Kuegler | August 4th, 2011 | Recipes, Salads, Tapas Monday

On a recent Tapas Monday, I lacked creativity.  I had a meeting near a great Italian specialty shop, so I decided to seek inspiration there.  As I knew would happen, I wasn’t disappointed.  I found more cheeses than one would need for a dinner for two, assorted cured meats, and interesting crackers.  However, cheese, charcuterie, and crackers don’t necessarily make enough of a meal, at least when your dinner companion is a man with a hearty appetite.

As I was checking out their olives, I noticed that they also had roasted tomatoes in extra virgin olive oil.  While I normally would have taken the idea and made my own roasted tomatoes, I took the easier route and bought them.  I don’t like oily salads, so I knew the tomatoes would need to be more of a garnish and less of the main ingredient.  Thankfully, my inspiration had returned, and I quickly developed a simple recipe that would compliment our Italian tapas menu.

I made the salad as soon as I returned home, which allowed the flavors to meld for a few hours before dinner.  I found the flavors in the salad to be quite delightful.  I can envision using this salad as a side dish with sandwiches or grilled steak.  I am sure I will be making it again soon, as we have local tomatoes available, and it will be great to make this recipe from scratch.


Artichoke Salad


  1. 1 14-oz. can artichoke hearts in water
  2. 2 roasted tomatoes
  3. 6 basil leaves
  4. 1 clove garlic, minced
  5. salt & pepper
  1. Drain artichoke hearts, and chop into bite-sized pieces.
  2. Dice tomatoes.
  3. Cut basil into a chiffonade.
  4. Combine artichokes, tomatoes, and basil in a medium-sized bowl.
  5. Add garlic and toss to combine. Season with salt and pepper, as desired.
Think Tasty

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