Artichoke & Baby Arugula Salad with Balsamic Vinaigrette
Marinated artichoke hearts, fresh baby arugula and sweet cherry tomatoes are a delicious combination in a salad, tossed with a light and tasty balsamic vinaigrette, perfectly balanced sweetness and freshness!
Yield
8 servingsPrep
10 minCook
0 minReady
15 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the vinaigrette | |||
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 ½ | tablespoons |
balsamic vinegar
prefer aged |
|
| 2 | teaspoons |
garlic
minced, about 2 cloves, or more or less to taste |
|
| For the salad | |||
| 8 |
artichoke hearts
oil-packed, drained, patted dry, then slices into 1/4-inch |
*
|
|
| 8 | cups |
arugula (roquette)
leaves, prefer baby arugula |
|
| 2 | cups |
cherry tomatoes
or grape tomatoes, halved |
|
| 4 | tablespoons |
kalamata olives
sliced and pitted, 1/4 cup |
|
| ¾ | cup |
Parmesan cheese
|
|
| ¼ | cup |
chives
freshly chopped, or green part of scallions |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the vinaigrette: | |||
| 59 | ml |
olive oil, extra-virgin
|
|
| 23 | ml |
balsamic vinegar
prefer aged |
|
| 1E+1 | ml |
garlic
minced, about 2 cloves, or more or less to taste |
|
| For the salad: | |||
| 8 | each |
artichoke hearts
oil-packed, drained, patted dry, then slices into 1/4-inch |
*
|
| 1.9 | l |
arugula (roquette)
leaves, prefer baby arugula |
|
| 473 | ml |
cherry tomatoes
or grape tomatoes, halved |
|
| 6E+1 | ml |
kalamata olives
sliced and pitted, 1/4 cup |
|
| 177 | ml |
Parmesan cheese
|
|
| 59 | ml |
chives
freshly chopped, or green part of scallions |
*
|
Directions
For the vinaigrette:
Whisk together olive oil, vinegar, and garlic in a small bowl.
Season with salt and pepper to taste.
For the salad:
Toss together arugula, artichoke hearts, olives and vinaigrette.
Top with tomatoes, Parmesan, and chives(or green onions).
Season with salt and freshly ground black pepper to taste.
Serve.
