A Simple Twist on Tradition
Creating my “Artichoke Caprese Salad” brings back memories of warm summer evenings spent in the kitchen, playing with classic flavors and adding my own twist. I’ve always loved the simplicity of a traditional Caprese salad—just fresh tomatoes, basil, and mozzarella. But the idea of adding marinated artichokes took this salad to another level. The “Artichoke Caprese Salad” became an instant favorite in my household. The marinated artichokes bring a tangy, slightly briny flavor that contrasts beautifully with the sweet tomatoes and creamy mozzarella.
A Burst of Flavors
Every time I make this “Artichoke Caprese Salad,” I’m reminded of why I fell in love with cooking in the first place. There’s something magical about how the vibrant red of the tomatoes, the bright green basil, and the smooth white mozzarella come together on the plate. The artichokes, with their unique texture and flavor, add a delightful complexity. The vinaigrette, made with extra virgin olive oil, red wine vinegar, and the reserved marinade, ties everything together, making each bite a burst of freshness.
Perfect for Any Occasion
Whether I’m hosting a dinner party or just looking for a quick, healthy meal, the “Artichoke Caprese Salad” never disappoints. It’s one of those dishes that looks impressive but is incredibly easy to make, which is a win in my book. The salad is perfect as an appetizer or even as a light lunch. And let’s not forget how it pairs wonderfully with a crusty baguette or garlic bread. Every time I serve this salad, it’s met with rave reviews, and I’m always asked for the recipe.
A Versatile Favorite
The versatility of this “Artichoke Caprese Salad” is another reason it has become a staple in my kitchen. I’ve experimented with different variations, sometimes adding roasted red peppers or olives for an extra layer of flavor. It’s also naturally gluten-free and vegetarian, which makes it a crowd-pleaser. The best part? It only takes about 15 minutes to prepare, making it a go-to for busy weeknights or last-minute gatherings. I’m excited to share this recipe with you and hope it becomes a favorite in your home as well.
Table of Contents
Chef’s Notes- Artichoke Caprese Salad
- Tomato Selection: Use ripe, in-season tomatoes for the best flavor. Roma tomatoes are a great choice for their meaty texture, but heirloom tomatoes can add beautiful color and sweetness to the dish.
- Cheese Texture: For a creamier texture, use burrata cheese instead of mozzarella. Slice gently to preserve the creamy center.
- Basil Handling: Tear the basil leaves by hand instead of cutting them to avoid bruising, which can lead to dark, wilted leaves.
- Artichoke Marinade: The reserved marinade is key to the vinaigrette, adding a depth of flavor. Don’t skip it! If you prefer a tangier dressing, add an extra splash of red wine vinegar or lemon juice.
- Layering Technique: When layering, alternate the basil, tomatoes, and mozzarella to create a visually appealing pattern. This also ensures every bite has a mix of all ingredients.
- Serving Tip: Serve the salad immediately after dressing it. The fresh flavors and textures are best enjoyed right away. If preparing in advance, layer the salad and add the vinaigrette just before serving.
- Extra Garnish: For a pop of color and added flavor, sprinkle some microgreens or edible flowers over the top.
- Serving Size Flexibility: This recipe can easily be doubled or tripled for larger gatherings or reduced for an individual portion.
Artichoke Caprese Salad
4
plates15
minutes0
minutes250
kcal15
minutesDive into the vibrant flavors of this Artichoke Caprese Salad! Fresh basil, juicy tomatoes, and creamy mozzarella come together with marinated artichokes for a delightful twist on a classic. Perfect for any occasion, this dish is a must-try for anyone looking to impress with minimal effort. Inspired by the simplicity of Italian cuisine, this salad is both refreshing and satisfying. Get ready to wow your taste buds!
Ingredients
- Marinated Artichokes
2 jars marinated artichoke hearts, drained (reserve marinade)
- Vinaigrette
3 tablespoons extra virgin olive oil
3 tablespoons red wine vinegar
Reserved marinade from artichokes
- Salad Components
1 large bunch fresh basil leaves
6 roma tomatoes, sliced lengthwise into 1/4 inch thick slices
2 balls fresh whole-milk mozzarella, sliced into 1/4 inch thick slices
- Alternative Ingredients:
Artichokes: Use grilled or steamed artichokes if marinated ones are unavailable.
Olive Oil: Substitute with avocado oil.
Red Wine Vinegar: Replace with balsamic vinegar for a sweeter taste.
Mozzarella: Use burrata or feta cheese as alternatives.
Directions
- Prepare Artichokes – Drain the marinated artichoke hearts and set them aside. Keep the marinade for later use.
- Make Vinaigrette – In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, and the reserved marinade until well combined.
- Layer Ingredients – On a large serving platter or individual plates, alternately layer the fresh basil leaves, roma tomato slices, mozzarella slices, and marinated artichoke hearts.
- Dress the Salad – Rewhisk the vinaigrette and drizzle it over the entire salad to taste. Use any remaining vinaigrette as a dressing for other salads.
- Serve Immediately – Serve the salad immediately to enjoy the fresh flavors at their best.
Equipment
- chef’s knife
- cutting board
- Mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 250kcal
- Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 30mg
- Sodium: 350mg
- Potassium: 400mg
- Carbohydrates: 8g
- Fiber: 3g
- Sugar: 4g
- Protein: 12g
- Vitamin A: 20IU
- Vitamin C: 25mg
- Calcium: 25mg
- Iron: 10mg
FAQs- Artichoke Caprese Salad
Can I make this salad ahead of time?
You can prepare the salad components in advance, but for the best texture and flavor, layer and dress the salad just before serving. If you need to prepare it ahead, store the salad and vinaigrette separately, then combine them right before eating.
What can I substitute for mozzarella?
Burrata or feta cheese are great alternatives. Burrata adds a creamier texture, while feta offers a tangier flavor. Goat cheese can also work well if you like a bit more bite.
How can I make this salad vegan?
Replace the mozzarella with a plant-based cheese alternative, or omit the cheese altogether and add more marinated artichokes or roasted vegetables like red peppers or zucchini.
Is there a way to reduce the sodium content?
To lower the sodium, you can rinse the marinated artichokes under cold water before using them and choose a lower-sodium cheese option. Also, control the amount of vinaigrette added to the salad.
What can I serve with this salad?
This salad pairs wonderfully with crusty bread, garlic bread, or as a side to grilled chicken, fish, or pasta dishes. It’s also great on its own for a light, refreshing meal.
