Roasted Artichoke and Mozzarella Salad

Name: Roasted Artichoke and Mozzarella Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: ¼ c. extra virgin olive oil, divided; 1 14-oz. can or jar artichoke hearts, drained and rinsed; 1 t. dried Italian seasoning, divided; 2-3 garlic cloves, minced; 3 c. fresh arugula; 1 pint cherry or grape tomatoes, cut in half; 1 medium red onion, cut in half and sliced; 3 T. capers, drained; 3 T. fresh parsley, chopped; 2 T. fresh basil, thinly sliced; 2 T. balsamic vinegar; 1 T. fresh lemon juice; 1 t. Dijon mustard; 8-oz. small fresh Mozzarella balls, cut in half; Sprigs of fresh herbs, for garnish; Sea salt and black pepper, to taste

by Angela

4 Servings

25 min

Artichokes are a bit of a strange looking ingredient but they have a unique taste that is particularly great when roasted. But they are packed full of goodness and make for a simple but delicious lunch recipe. Mixed with red tomatoes, green spinach and white mozzarella, this makes for a colourful plate!

Check out this simple recipe for roasted artichoke and mozzarella salad plus grab some tips on choosing the perfect type of mozzarella for the meal. Try something different for a salad, light lunch or even as a lighter evening meal on those warm summer evenings. All in one casserole dish!

Roasted Artichoke and Mozzarella Salad

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Recipe details

Yield 4 Servings
Time spent: Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min

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Per serving

% Daily value

Ingredients

¼ c. extra virgin olive oil, divided
1 14-oz. can or jar artichoke hearts, drained and rinsed
1 t. dried Italian seasoning, divided
2-3 garlic cloves, minced
3 c. fresh arugula
1 pint cherry or grape tomatoes, cut in half
1 medium red onion, cut in half and sliced
3 T. capers, drained
3 T. fresh parsley, chopped
2 T. fresh basil, thinly sliced
2 T. balsamic vinegar
1 T. fresh lemon juice
1 t. Dijon mustard
8-oz. small fresh Mozzarella balls, cut in half
Sprigs of fresh herbs, for garnish
Sea salt and black pepper, to taste

Instructions

Heat the oven to 400F/200C. Take a baking sheet and add some parchment (greaseproof) paper.
Pat the artichokes dry and add to a bowl with 1 tbsp olive oil, ½ tsp Italian seasoning and the garlic. Season then toss to combine.
Arrange the artichokes on the baking tray in a single layer and roast for 20-25 minutes until slightly brown at the edges.
While they are cooking, mix the arugula, tomatoes, red onions, capers and herbs in a bowl and set to one side.
In another small bowl, mix the rest of the oil with balsamic vinegar, lemon juice, mustard and the rest of the Italian seasoning. Season and whisk together.
Take the artichokes out of the oven and cool for a few minutes. Add to the salad and top with mozzarella. Garnish with herbs and the dressing.

Comments

Kara Wurtzel on Jul 26, 2020

Angela!

This looks amazing!! Can't wait to try this.

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Lisa Coulter Carrisoza on Nov 11, 2020

I can not wait!

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