Greek Artichoke Salad
This Greek Artichoke Salad is a light, refreshing dish packed with Mediterranean flavors. Featuring tender artichoke hearts, crisp cucumbers, juicy tomatoes, briny olives, and creamy feta, all tossed in a zesty homemade dressing, this salad is both nutritious and delicious. It’s perfect as a side dish, a light lunch, or a meal-prep option.
Equipment
- 1 large mixing bowl
- 1 small bowl for dressing
- 1 whisk
- 1 Cutting Board
- 1 Sharp knife
- 1 measuring cup
- 1 Measuring Spoon
Ingredients
For the Salad
- 1 can 14 oz Artichoke Hearts, drained and chopped
- 1 cup Cherry Tomatoes halved
- 1 cup Cucumber diced
- ½ cup Kalamata Olives sliced
- ¼ cup Red Onion thinly sliced
- ½ cup Feta Cheese crumbled
For the Dressing
- ¼ cup Extra Virgin Olive Oil
- 2 tbsp Fresh Lemon Juice
- 1 tbsp Red Wine Vinegar
- 1 clove Garlic minced
- 1 tsp Dried Oregano
- ½ tsp Salt
- ¼ tsp Black Pepper
Instructions
Step 1: Prepare the Ingredients
- Drain and chop the artichoke hearts into bite-sized pieces.
- Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
- Slice the Kalamata olives and crumble the feta cheese.
Step 2: Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper.
Step 3: Assemble the Salad
- In a large mixing bowl, combine artichokes, tomatoes, cucumber, olives, and red onion.
- Pour the Greek dressing over the salad and toss gently to combine.
- Sprinkle feta cheese on top.
Step 4: Serve & Enjoy
- Let the salad sit for 10-15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For extra flavor, use marinated artichoke hearts instead of plain.
- Make it vegan by skipping the feta or using a plant-based alternative.
- Add protein by tossing in grilled chicken, shrimp, or chickpeas.
- For meal prep, store in an airtight container in the fridge for up to 3 days.
- Refreshing tip: Add extra lemon juice or olive oil before serving leftovers.