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 use as a main dish. Pair it with these Smoked Provolone and Thyme Muffins for a lunch that is positively delightful and delicious. Perfect for a brunch or luncheon with friends or family.

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.

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!
   

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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.

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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