Dessert

Artichoke Salad in 10 Minutes Recipe

Name: Artichoke Salad in 10 Minutes Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 1 cup grape tomatoes, halved; 4 cups arugula, packed; 1 1/2 cups marinated artichoke hearts, cut into bite size pieces; 1/2 cup roasted red peppers, cut into bite size strips; 1/4 cup red onions, optional, cut into thin 1/4 moons; 2 tbsp extra virgin olive oil; 1/2 tbsp white wine vinegar; 1/4 tsp garlic powder; 1/2 tsp dried oregano; 1/2 tsp dried parsley; 1/4 tsp crushed red pepper flakes; 1/2 tsp sea salt

ByElena Hart April 9, 2026April 9, 2026

Jump to Recipe

Introduction

This vibrant artichoke salad is a fresh and flavorful dish you can prepare in just 10 minutes. Packed with juicy tomatoes, peppery arugula, and tangy marinated artichokes, it’s perfect for a quick lunch or a light side.

A fresh salad served in a white bowl on a white marbled surface, with one layer of dark green arugula leaves forming the base. Scattered on top are thin slices of red cherry tomatoes and light purple onion strips, adding bright red and purple colors. There are also pieces of pale yellow artichoke hearts and red roasted pepper strips spread evenly throughout. A silver spoon rests inside the bowl to the right, ready for serving. In the background, a blurred white bowl with a red sauce and white basket of chips can be seen. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup grape tomatoes (halved)
4 cups arugula (packed)

1 1/2 cups marinated artichoke hearts (cut into bite-size pieces)
1/2 cup roasted red peppers (cut into bite-size strips)

1/4 cup red onions (optional, cut into thin 1/4 moons)
2 tbsp extra virgin olive oil

1/2 tbsp white wine vinegar
1/4 tsp garlic powder
1/2 tsp dried oregano

1/2 tsp dried parsley
1/4 tsp crushed red pepper flakes
1/2 tsp sea salt

Instructions

Step 1: In a large bowl, combine the grape tomatoes, arugula, marinated artichoke hearts, roasted red peppers, and red onions if using.
Step 2: In a small bowl, whisk together the olive oil, white wine vinegar, garlic powder, dried oregano, dried parsley, crushed red pepper flakes, and sea salt until well emulsified.
Step 3: Drizzle the dressing over the salad and toss gently to coat all ingredients evenly.

Tips & Variations

For extra crunch, add toasted pine nuts or sliced almonds before serving.
Swap arugula for baby spinach or mixed greens to change the flavor profile.
If you prefer a creamier dressing, stir in a spoonful of Greek yogurt or mayonnaise.

Omit red onions if you want a milder taste or replace with thinly sliced shallots for subtle sweetness.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. For best texture, keep the dressing separate and toss just before serving. Reheat is not recommended as the salad is best enjoyed fresh and chilled.

How to Serve

A white bowl filled with a fresh salad containing three main layers: a base of dark green arugula leaves that are slightly curly and textured, scattered bright red halved cherry tomatoes with juicy interiors, and light yellowish artichoke hearts quartered and placed evenly on top. There are thin slices of pale purple red onions mixed throughout and bright red strips of roasted bell peppers adding pops of color. A silver fork rests inside the bowl on the right side. Around the bowl on a white marbled surface, there are small white bowls with additional artichokes, strips of roasted red peppers, sliced cherry tomatoes, and a bowl with a greenish herb dressing. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of marinated ones?

Fresh artichokes require cooking and preparation that takes longer, so marinated artichoke hearts are a convenient, flavorful shortcut for this quick salad.