Marinated Artichoke Salad with Tomatoes and Feta Recipe
This Marinated Artichoke Salad with Tomatoes and Feta is a fresh, flavorful Mediterranean-inspired dish perfect as a light appetizer or a side salad. Artichoke hearts and cherry tomatoes are marinated in a zesty lemon and red wine vinegar vinaigrette infused with garlic, fresh basil, and oregano, then topped with creamy feta cheese. The salad is refrigerated for a few hours to allow the flavors to meld, making it a simple yet elegant dish to prepare ahead.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Salad Ingredients
- 1 (15 oz) can artichoke heart quarters, drained
- 1 pint cherry tomatoes
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped fresh basil
- 2 tbsp chopped fresh oregano
- Freshly cracked black pepper, to taste
Vinaigrette
- 1 large clove garlic
- 1/4 tsp sea salt
- Juice from 1/2 lemon
- 2 tbsp red wine vinegar
- 3 tbsp extra virgin olive oil
Instructions
- Prepare the garlic paste: In a small bowl, mash the garlic clove with sea salt using a fork until it forms a smooth paste. This step helps mellow the garlic's sharpness and evenly distributes its flavor in the vinaigrette.
- Make the vinaigrette: Whisk the garlic paste with lemon juice, red wine vinegar, and extra virgin olive oil until well combined, creating a tangy and aromatic dressing.
- Combine salad ingredients: In a medium bowl, add the drained artichoke hearts and cherry tomatoes. Pour the prepared vinaigrette over them, then add the chopped fresh basil and oregano. Season with freshly cracked black pepper according to your taste, and gently stir to coat all the ingredients evenly.
- Add feta and marinate: Sprinkle the crumbled feta cheese over the salad and gently toss to combine. Cover the bowl and refrigerate the salad for 2 to 3 hours, stirring occasionally, to allow the flavors to meld together.
- Serve: After marinating, give the salad a final gentle stir and serve chilled or at room temperature as a refreshing side or appetizer.
Notes
- You can substitute fresh oregano and basil with 1 teaspoon each of dried herbs if fresh aren't available, but fresh herbs provide the best flavor.
- For a vegan version, omit the feta or substitute with a plant-based cheese alternative.
- Marinating the salad overnight enhances the flavor even more.
- This salad pairs well with grilled meats, crusty bread, or as part of a mezze platter.
