Ingredients
Scale
- 1 (13.75 oz) can marinated artichoke hearts, drained and quartered (reserve 1 tbsp marinade)
- 2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 large cucumber, diced
- 4 cups mixed greens (such as arugula or spring mix)
- 1/4 cup crumbled vegan feta cheese (optional)
- For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon reserved artichoke marinade
- 2 tablespoons red grape juice vinegar
- 1 clove garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon sea salt
- 1/8 teaspoon black pepper
Instructions
- Prepare your vegetables: Halve the cherry tomatoes, thinly slice the red onion, pit and halve the Kalamata olives, and dice the cucumber. Drain and quarter the marinated artichoke hearts, reserving 1 tablespoon of the marinade for the dressing.
- In a small bowl, whisk together the extra virgin olive oil, reserved artichoke marinade, red grape juice vinegar, minced garlic, dried oregano, dried basil, sea salt, and black pepper. Set aside.
- In a large salad bowl, combine the mixed greens, halved cherry tomatoes, sliced red onion, Kalamata olives, diced cucumber, and quartered artichoke hearts.
- Pour the prepared dressing over the salad ingredients. Gently toss until all the vegetables are evenly coated.
- If desired, sprinkle with crumbled vegan feta cheese before serving. Serve immediately and enjoy the fresh Tuscan flavors!
Notes
For an added protein boost, consider adding grilled chickpeas or cannellini beans. You can also customize the greens with spinach or baby kale. Store any leftover salad dressing separately from the greens to prevent wilting.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course Salad
- Method: Assembling
- Cuisine: Tuscan
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg