Indulge in the flavors of marinated artichokes with this bright and refreshing Mediterranean Artichoke Salad. This lettuce-free dish is one of the best salads you can enjoy. It’s simple, quick, and easy to make, taking less than 20 minutes to whip up. Combine simple, fresh ingredients with a homemade vinaigrette to create a quick and easy salad bursting with the vibrant flavors of summer and the Mediterranean! While this salad relies on common pantry ingredients, what sets it apart is the addition of homemade crunchy croutons seasoned with olive oil and oregano, adding a delightful touch of flavor and texture.
Here’s the Inside Scoop On Making Homemade Croutons!
Making croutons is a breeze, and you can easily customize them with various flavors to elevate your salads. In this recipe, we opted for a simple yet delightful seasoning of olive oil and oregano, allowing the croutons to complement the salad’s flavors instead of overwhelming them. It’s amazing how a humble crouton can add a touch of sophistication to your dish!
- To make homemade croutons, start with a crusty loaf of Italian bread that’s at least a day old. Cut the bread into cubes and transfer them to a large bowl.
- Drizzle the cubes with olive oil and sprinkle with oregano, then toss gently to ensure an even coating.
- Place a sheet of parchment paper on a baking sheet and spread the bread cubes in a single layer. Bake the cubes at 350 degrees for about 15 minutes, or until they turn golden brown. Flip them over halfway through cooking.
- When done, take them out of the oven, and voila – homemade croutons are ready in no time! As we promised, making these croutons is a breeze.
While your scrumptious croutons are baking, let’s get started on preparing the salad ingredients.
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Get Excited: Let’s Whip Up a Mouthwatering Mediterranean Artichoke Salad!
Get ready to put together a salad that could become your next favorite! You’ll be amazed at how simple the process is, but the results are truly spectacular!
- Let’s get started on the dressing! Simply grab a liquid measuring cup or small bowl and whisk together all the dressing ingredients. Once that’s done, set it aside and move on to preparing the salad ingredients. Easy peasy, right?
- Drain the liquid from the artichokes and cut them in half. Give the chickpeas (garbanzo beans) a good rinse and drain. Make sure to pat the chickpeas dry to avoid any excess water in your salad. Remember, nobody wants a watery salad!
- Next, slice those juicy tomatoes in half and the onion nice and thin.
putting it all together
- Time to bring it all together! Grab a large bowl and start arranging those beautiful chopped vegetables in it. Drizzle the homemade vinaigrette on top and give the salad a gentle toss to coat everything evenly. Now, it’s time to add in those flavorful homemade croutons – yum! Feeling fancy? Go ahead and add some shaved parmesan on top (totally optional, but highly recommended). You now have a scrumptious Mediterranean Artichoke Salad ready to enjoy!
If you’re looking for more salad recipes to try, we have plenty of options for you to explore! Check out our other blog posts for delicious salad ideas like our Mediterranean Chickpea Salad, Mediterranean Salad With Grilled Romaine, and Greek Wedge Salad. Each of these recipes features fresh ingredients and unique flavor combinations that are sure to satisfy your cravings. With so many options to choose from, you’ll never get bored of eating salads!
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Mediterranean Artichoke Salad
Ingredients
- 5-6 slices Italian bread or crusty loaf bread day old preferred, cubed
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1 jar marinated artichokes drained and halved (if large)
- 1 15 ounce can of chickpeas (garbanzo beans) drained and rinsed
- ½ cup red onion thinly sliced
- ½ cup roasted red peppers sliced
- 1 pint cherry tomatoes halved
- ¼ cup olive oil
- 1 clove garlic minced
- salt and pepper to taste
- ¼ tsp dried oregano
- 2 tsp honey
- fresh basil
- shaved parmesan cheese
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Cut the Italian bread into small cubes and transfer them to a large bowl. Drizzle the cubes with extra-virgin olive oil and sprinkle with dried oregano. Toss the cubes gently to ensure even coating.
- Spread the bread cubes in a single layer on a baking sheet. Bake the croutons in the preheated oven for about 15 minutes, or until they turn golden brown. Flip them over halfway through cooking to ensure even browning
- Once the croutons are done, remove them from the oven and allow them to cool for a few minutes.
- While the croutons are baking, begin preparing the salad. In a large salad bowl add the marinated artichoke hearts, chickpeas, thinly sliced red onion, chopped roasted red peppers, and cherry tomatoes.
- In a separate bowl or glass measuring cup, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper, oregano, honey and chopped basil until well combined.
- Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
- To make the shaved parmesan cheese, hold the block of cheese firmly and use a vegetable peeler or a sharp knife to shave thin strips of cheese off the block. Sprinkle the shaved parmesan cheese and freshly baked croutons on top and enjoy!
