Antipasto Artichoke Salad with Basil Vinaigrette (Video) – Kalyn's Kitchen

Artichoke Antipasto Salad with Basil Vinaigrette Dressing contains artichoke hearts, roasted red peppers, olives, and red onions, and this delicious salad is so easy to make! And this is a vegan antipasto salad for people who prefer that!

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If you love artichokes, roasted red peppers, olives, and basil, I bet you do Artichoke antipasto salad with basil vinaigrette It will become a salad you’ll have all summer long for parties and family gatherings. The recipe was inspired by my love of artichoke hearts Basil VinaigretteSomething I always love to make when basil plants start showing up in stores.

This simple recipe that combines ingredients and adds a basil dressing is perfect for summertime cooking, when you don’t want to spend a lot of time in the kitchen. And it’s been a huge hit every time I’ve done it. And there’s a big weekend coming up, so I’m reminding you of this perfect summer salad mix Favorite Friday Pick this week!

Salads with artichokes always remind me of my artichoke-loving mom, and if you are an artichoke lover, I hope you enjoy trying this one!

What ingredients do you need for this recipe?

(This is a list of ingredients only; please scroll down for the full printable recipe. OR if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the full recipe.)

What does antipasto mean?

Word Antipasto It refers to the first course of an Italian meal, and often includes things like cured meats, cheese, pickled vegetables, olives, pepperoncini, mushrooms, and artichoke hearts. Antipasto Artichoke Salad is a vegetarian form of antipasto salad.

What makes this artichoke salad recipe so amazing?

I literally love every ingredient in this Antipasto Artichoke Salad, and it’s something I make for parties all summer long. But there is no doubt that he is part of it Basil Vinaigrette It brings all the flavors together and makes this salad so good. And if you love fresh basil and haven’t discovered basil sauce, I bet it’s something you’ll be making cravings all summer long!

Can you use marinated artichokes in an artichoke salad recipe?

I really prefer large artichoke hearts packed in water for this recipe, and I first made this recipe when Costco had it in a large 33 oz. vessel. Now those are gone from my Costco so I’m going to use the 14 oz. Artichoke cans filled with water. But if you like marinated artichoke hearts, can’t find them or don’t want to buy them soaked in water, I think the salad will definitely be delicious with marinated artichoke hearts too.

Want more artichoke recipes?

If you’re a big fan of artichokes like my mom was and just as much as I am, you can find more great artichoke ideas with Artichoke recipes.

How to make Artichoke Antipasto Salad with Basil Vinaigrette:

(This is just a summary of the recipe steps; please scroll down for the full printable recipe. OR if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the full recipe.)

I used to use a large 33 oz. Packages of artichoke hearts in water from Costco for this salad, but I haven’t been able to find one lately. Both types will work, but I’m changing the recipe to use two 14 oz. cans because I prefer artichokes packed in water for this salad.
Drain the artichoke hearts well, then cut them in half (if necessary) and arrange them on a plate.
Drain a bowl of roasted red peppers and a can of olives.
Slice the red bell pepper and slice about a quarter of a red onion. (You can skip the onions if you prefer.)
Lay the onion, red pepper slices and olives over the artichoke hearts and sprinkle over Basil Vinaigrette; That’s all in this wonderful salad!
Serve the salad and wait to rave. This will go away quickly in the summer!
I think there are a lot of other antipasto ingredients that would be good in this artichoke salad. If you try a successful one, please leave a comment and let us know what you added!

More salads with basil dressing:

ingredients

Salad ingredients:

two 14 oz. large cans of artichoke hearts packed in water (see notes)
one 12 oz. A jar of roasted red pepper
6-ounce can (drained weight) black olives
1/4 red onion, very thinly sliced (optional)

Basil Sauce Ingredients:

3 tons of fresh basil, finely chopped or mashed
6 TB of Newman’s Olive Oil and Vinegar (see notes)

directions

Drain the artichoke hearts in a large colander placed in the sink.
Mix finely chopped basil with the vinaigrette to make a basil vinaigrette. (You can read more about it here Make a basil vinaigrette.)
When the artichoke hearts are well drained, remove them from a colander and drain the roasted red peppers into the same colander.
Cut the artichoke hearts in half and arrange them so they cover each surface of a large platter.
When the roasted red peppers are well drained, remove them from the colander, and drain the olives in the same colander. Pat red peppers dry with paper towels to dry surface; Then cut the red pepper into strips.
Cut the red onion into thin slices.
Arrange the onions and roasted red peppers over the artichoke hearts, then add the drained olives on top.
Drizzle desired amount of basil vinaigrette over salad and serve.
This salad can sit for an hour or two on the buffet table. It was also delicious as leftovers, eaten cold from the fridge!

notes

I used Costco artichoke hearts packed in water but if you can’t find them, use marinated artichoke hearts packed in oil. If you can’t find a large jar, use multiple jars to beat those many artichoke hearts, and use any low-sugar vinaigrette. I love to make this with Le Parisien Vinaigrettewhich is only sold in Utah and neighboring states, but a good choice is olive oil and Newman’s vinegar (referral link).

This recipe was created by Kalyn and Jake when I had it Big basil plant in my window And he wanted a new idea to use it Basil Vinaigrette.

Nutrition information:

fruit:

Serving size:

1

Amount per service:
Calories: 110Total fat: 10 gramsSaturated fat: 1 gramUnsaturated fats: 0 gramsUnsaturated fats: 3 gramsCholesterol: 0 mgsodium: 228 mgcarbohydrates: 5 gramsFiber: 1 gramsugar: 2 gramsprotein: 1 gram

Nutrition info is automatically calculated by the Recipe Plug-In I’m using. I am not a nutritionist and cannot guarantee 100% accuracy, as many variables affect these calculations.

Low Carb Diet / Low Glycemic Diet / South Beach Diet Suggestions:
As long as you choose a low-sugar vinaigrette for the dressing and don’t overdo it on the artichokes, everything in this Antipasto Artichoke Salad is a low-carb ingredient. Artichokes contain some carbohydrates, but they are also high in fiber! (Check the sauce’s label and choose one with less than 2 grams of sugar per serving.) With a low-sugar sauce, the recipe will work just as well at any stage of the original South Beach diet.

Find more recipes like these:
Uses Salad recipes To find more delicious salads like these. Use the Diet type indicator To find more recipes suitable for a particular eating plan. You may also like to follow Kalyn’s Kitchen on PinterestAnd in FacebookAnd on instagramAnd on TikTokor on YouTube See all the good recipes I share there.

Historical notes for this recipe:
This artichoke salad recipe was first published in 2015. It was recently updated with more information in 2023.