Roasted Artichoke and Mozzarella Salad

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
Recipe details
  • 4  Servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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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.
Tips
  • You can cheat a little by using artichokes from a jar, so you don’t have to do much preparation!
Angela
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