Are you tired of boring, time-consuming salads that leave you uninspired? Get ready to revolutionize your weekday lunch routine with our jaw-dropping Monday to Friday Artichoke Salad! In just 10 magical minutes, you'll create a Mediterranean masterpiece that's so delicious, it'll make your taste buds dance and your meal prep dreams come true. Packed with tangy feta, succulent artichoke hearts, and a mouthwatering balsamic vinaigrette, this salad isn't just a dish—it's a culinary experience that will transform your everyday eating habits!
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 1 can artichoke hearts, drained and quartered
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Drain the canned artichoke hearts completely and pat them dry with paper towels to remove excess moisture.
- Quarter the artichoke hearts into bite-sized pieces, ensuring they are evenly cut for consistent texture in the salad.
- Wash and halve the cherry tomatoes, cutting them lengthwise to expose their vibrant interior.
- Thinly slice the red onion using a sharp knife, creating delicate, translucent rings that will provide a sharp, crisp flavor to the salad.
- In a large mixing bowl, combine the quartered artichoke hearts, halved cherry tomatoes, and thinly sliced red onion.
- Crumble the feta cheese over the vegetable mixture, distributing it evenly throughout the salad.
- In a small separate bowl, whisk together the olive oil and balsamic vinegar to create a simple vinaigrette dressing.
- Pour the vinaigrette over the salad ingredients, gently tossing to ensure all components are well-coated.
- Season with salt and freshly ground black pepper to taste, adjusting the seasoning as needed.
- Let the salad sit for 5 minutes at room temperature to allow the flavors to meld together before serving.
Tips
- Drain artichoke hearts thoroughly to prevent a watery salad. Pat them completely dry with paper towels for the best texture.
- For maximum flavor, let the salad sit for 5-10 minutes after dressing to allow the ingredients to marinate and blend their flavors.
- Use high-quality extra virgin olive oil and balsamic vinegar for a more robust and authentic Mediterranean taste.
- For a protein boost, consider adding grilled chicken, chickpeas, or tuna to make this salad a complete meal.
- If you prefer a milder onion flavor, soak the sliced red onions in cold water for 5 minutes before adding them to the salad to reduce their sharpness.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 8g
Protein: 5g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 15mg
