Roasted Artichoke and Mozzarella Salad

I still remember the first time I made this Roasted Artichoke and Mozzarella Salad — it was a sunny spring afternoon, and I needed something that was a little out of the ordinary but didn’t require hours in the kitchen. I had a jar of artichokes in the pantry and a ball of fresh mozzarella in the fridge, and suddenly this simple but elegant salad came to life.

This dish has quickly become one of my go-tos for brunches and casual get-togethers. It’s hearty enough to stand on its own as a light lunch or dinner, but also makes a lovely side for a special meal. And with 14 grams of protein per serving, it’s a satisfying choice that doesn’t skimp on flavor. The combination of roasted artichokes, creamy mozzarella, and a touch of lemony brightness is always a crowd-pleaser.

Why You’ll Love This Salad

• Elegant yet easy – It looks impressive on the table but takes very little effort to throw together.
• Packed with flavor – Roasting the artichokes brings out their rich, earthy notes, which pair beautifully with the creamy mozzarella.
• Protein-rich and satisfying – With 14g of protein per serving, this salad is both light and filling.
• Versatile – Serve it warm or chilled, as a main dish or a side. It’s perfect for brunches, picnics, or weeknight dinners.
• Great for make-ahead meals – The flavors only get better as they mingle in the fridge.

Pair this flavorful salad with these Smoked Provolone and Thyme Muffins for a lunch that is positively delightful and delicious.

Roasted Artichoke and Mozzarella Salad

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients:

¼ c. extra virgin olive oil, divided
1 14-oz. can or jar artichoke hearts, drained and rinsed
1 t. dried Italian seasoning, divided
2-3 garlic cloves, minced
Sea salt and black pepper, to taste
3 c. fresh arugula
1 pint cherry or grape tomatoes, cut in half
1 medium red onion, cut in half and sliced
3 T. capers, drained
3 T. fresh parsley, chopped
2 T. fresh basil, thinly sliced
2 T. balsamic vinegar
1 T. fresh lemon juice
1 t. Dijon mustard
8-oz. small fresh Mozzarella balls, cut in half
Sprigs of fresh herbs, for garnish 

Directions:

1. Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat.
   
2. Pat the artichoke hearts dry and transfer to a large bowl. Add one tablespoon olive oil, ½ teaspoon Italian seasoning, and the minced garlic. Season with salt and black pepper, to taste. Toss to combine.
   
3. Arrange seasoned artichokes on the prepared baking sheet in a single, uniform layer and place in the pre-heated oven to roast until tender and slightly browned around the edges, approximately 20-25 minutes.
   
4. While the artichokes roast, combine the fresh arugula, tomatoes, red onion, capers, and fresh herbs in a large salad bowl. Set aside.
   
5. In a small bowl, combine the remaining olive oil with the balsamic vinegar, fresh lemon juice, Dijon mustard, and remaining Italian seasoning. Season with salt and black pepper, to taste, and whisk together until emulsified. Set aside.
   
6. Remove the artichokes from the oven and cool for several minutes before adding to the salad. Toss to combine and top with fresh Mozzarella. Garnish with fresh herbs, if using, and serve immediately with the balsamic dressing. Enjoy!
   

FAQ – Roasted Artichoke and Mozzarella Salad

Can I use fresh artichokes instead of jarred or canned?
Yes, but it will add prep time. You’ll need to clean, trim, and steam or boil them before roasting. Jarred or canned artichokes are quicker and still delicious.

Is this salad best served warm or cold?
It’s delicious either way! I personally love it slightly warm when the mozzarella softens just a bit, but it’s also lovely chilled straight from the fridge.

What kind of mozzarella should I use?
Fresh mozzarella (the kind stored in water or brine) is best here for a soft, creamy texture. Bocconcini or ciliegine (mini mozzarella balls) work well too — just slice or tear them.

Can I add other ingredients to bulk it up?
Absolutely. Try adding chickpeas, grilled chicken, or even a handful of arugula or spinach for a more robust meal.

How long does it keep?
Stored in an airtight container in the fridge, this salad will keep for up to 3 days. If making ahead, consider adding the mozzarella just before serving for the freshest texture.

This Roasted Artichoke and Mozzarella Salad is proof that a handful of simple ingredients can come together to create something truly special. Whether you’re serving it at a weekend brunch, packing it for lunch, or just craving something fresh and flavorful, this salad delivers every time.

If you give it a try, I’d love to hear what you think — leave a comment below or tag me @CreativeCynchronicity on social media.

If you’re looking for more scrumptious salad options, check these out:

• Asian Cabbage Salad with Spicy Peanut Dressing
• Roasted Fennel Salad with Lemon Tahini Dressing
• Easy Quinoa Salad
• Creamy Tortellini Salad – we serve this at every family get-together!
• Fresh Marinated Green Bean Salad
• Greek Pasta Salad
• Peach Slaw – makes a great side dish but substantial enough as a main. Delicious with chicken added!

And check out our yummy warm spinach artichoke dip over on MixinMamas.com. Perfect for a party!

5 from 1 vote

Print

Roasted Artichoke and Mozzarella Salad


This unique Roasted Artichoke and Mozzarella Salad is so flavorful. It's a hearty salad you can serve as a side or main dish.

Quick and easy to make, this scrumptious salad provides 14 grams of protein per serving. The combination of artichokes with mozzarella sets the foundation for a dish that will delight your tastebuds.

Course Salad

Cuisine American/Canadian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Calories 429 kcal

Ingredients

• ¼ cup extra virgin olive oil divided
• 1 14- oz. can or jar artichoke hearts drained and rinsed
• 1 tsp dried Italian seasoning divided
• 2-3 garlic cloves minced
• Sea salt and black pepper to taste
• 3 cups fresh arugula
• 1 pint cherry or grape tomatoes cut in half
• 1 medium red onion cut in half and sliced
• 3 Tbsp capers drained
• 3 Tbsp fresh parsley chopped
• 2 Tbsp fresh basil thinly sliced
• 2 Tbsp balsamic vinegar
• 1 Tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 8- oz. small fresh Mozzarella balls cut in half
• Sprigs of fresh herbs for garnish

Instructions

1. Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat.
2. Pat the artichoke hearts dry and transfer to a large bowl. Add one tablespoon olive oil, ½ teaspoon Italian seasoning, and the minced garlic. Season with salt and black pepper, to taste. Toss to combine.
3. Arrange seasoned artichokes on the prepared baking sheet in a single, uniform layer and place in the pre-heated oven to roast until tender and slightly browned around the edges, approximately 20-25 minutes.
4. While the artichokes roast, combine the fresh arugula, tomatoes, red onion, capers, and fresh herbs in a large salad bowl. Set aside.
5. In a small bowl, combine the remaining olive oil with the balsamic vinegar, fresh lemon juice, Dijon mustard, and remaining Italian seasoning. Season with salt and black pepper, to taste, and whisk together until emulsified. Set aside.
6. Remove the artichokes from the oven and cool for several minutes before adding to the salad. Toss to combine and top with fresh Mozzarella. Garnish with fresh herbs, if using, and serve immediately with the balsamic dressing. Enjoy!

Nutrition Facts

Roasted Artichoke and Mozzarella Salad


Amount Per Serving

Calories 429 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 7g44%

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 20mg7%

Sodium 647mg28%

Potassium 402mg11%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 7g8%

Protein 14g28%

Vitamin A 2322IU46%

Vitamin C 60mg73%

Calcium 289mg29%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Don’t forget to pin this recipe so you’ll have it handy next time you need a quick, protein-packed meal!

Find More Awesome Artichoke Recipes Here:

• Heart Stuffed Shells from The Spiffy Cookie
• Marinated Baby Artichokes from That Recipe
• Spinach and Artichoke Dip Flatbreads from A Kitchen Hoor’s Adventures

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