Kalyn's Kitchen

Artichoke Antipasto Salad with Basil Vinaigrette (Video)

This Artichoke Antipasto Salad with Basil Vinaigrette has artichoke hearts, roasted red peppers, olives, and red onions, and this tasty salad is ridiculously easy to make! 

PIN the antipasto salad recipe to try it later!

Finished Artichoke Antipasto Salad with Basil Vinaigrette found on KalynsKitchen.com

It’s Mother’s Day this week, and I’m missing my mom also feeling thankful that I had The World’s Greatest Parents. I had a mom who didn’t love to cook that much (maybe because she was making dinner for 12 people every night, can you imagine what that would be like?) But Mom did have a few foods she really got excited about making, and one of them was artichokes! I thought about her when I updated my post about How to Cook Artichokes in the Instant Pot. And I decided to feature a couple of favorite artichoke recipes this week in memory of my mom.

I’m not sure she ever made anything like this, but I bet my mother would have loved this Artichoke Antipasto Salad with Basil Vinaigrette. And I think this would be a hit with most moms. In fact, if you like artichokes, roasted red peppers, olives, and basil, I bet this will end up being a salad you’ll make all summer long for parties and family gatherings. The recipe was inspired by my love of artichoke hearts, plus Basil Vinaigrette, something I always love to make when basil plants show up in the store.

What ingredients do you need for this recipe?

What does Antipasto mean?

The word Antipasto refers to the first course of an Italian meal, and it often includes things like cured meats, cheese, pickled vegetables, olives, peperoncini, mushrooms, and artichoke hearts.

Can you use marinated artichokes for this recipe?

I’m going to be honest and say I really prefer the large artichoke hearts packed in water for this recipe, and I first made this recipe when Costco had them in a big 33 oz. jar. Now those have disappeared from my Costco so I’d use two 14 oz. cans of water-packed artichokes. But if you really love the marinated artichoke hearts, or can’t find or don’t want to buy the water-packed ones, I think the salad will definitely be tasty with marinated artichoke hearts as well.

Steps for making Artichoke Antipasto Salad with Basil Vinaigrette found on KalynsKitchen.com

How to make this salad:

(Scroll down for complete recipe with nutritional information.)

  1. I used to use the big 33 oz. jars of artichoke hearts in water from Costco for this salad, but lately I can’t find them. Either kind will work, but I’m changing the recipe to use two 14 oz. cans because I prefer the artichokes packed in water for this salad.
  2. Drain the artichoke hearts well and then cut in half (if needed) and arrange them on a platter.
  3. Drain a jar of roasted red peppers and a can of olives. 
  4. Cut up the red peppers into strips and cut about 1/4 of a red onion into slivers. (You can skip the onion if you prefer.) 
  5. Layer the onion, red pepper strips, and olives over the artichoke hearts and drizzle with Basil Vinaigrette; that’s all there is to this amazing salad!
  6. Serve the salad and wait for raves;  this will disappear quickly at a summer pot-luck!
  7. I think there are lots of other antipasto ingredients that could be good in this salad.  If you try an experiment that works, please leave a comment and let us know what you added!

Finished Artichoke Antipasto Salad with Basil Vinaigrette found on KalynsKitchen.com

More Recipes Using Basil Vinaigrette:

Tomato Salad with Hearts of Palm, Olives, and Feta ~ Kalyn’s Kitchen
Tomato, Basil, and Mozzarella Salad with Basil Vinaigrette ~ The Perfect Pantry
Summer Tomato Salad with Goat Cheese ~ Kalyn’s Kitchen
Zucchini and Walnut Arugula Salad with Basil Vinaigrette ~ Aggie’s Kitchen
Tomato, Olive, and Fresh Mozzarella Salad ~ Kalyn’s Kitchen

Finished Artichoke Antipasto Salad with Basil Vinaigrette found on KalynsKitchen.com

Artichoke Antipasto Salad with Basil Vinaigrette

Yield 8 servings
Prep Time 25 minutes
Total Time 25 minutes

Artichoke Antipasto Salad with Basil Vinaigrette has artichoke hearts, roasted red peppers, olives, and red onions, and this tasty salad is perfect for a summer party!

Ingredients

Salad Ingredients:

  • two 14 oz. cans large artichoke hearts packed in water (see notes)
  • one 12 oz. jar roasted red peppers
  • one 6 oz can (drained weight) black olives
  • 1/4 red onion, cut into very thin slivers (optional)

Basil Vinaigrette Ingredients:

  • 3 T finely chopped or pureed fresh basil
  • 6 T Newman's Own Olive Oil and Vinegar Dressing (see notes)

Instructions

  1. Drain artichoke hearts into a large colander placed in the sink.
  2. Combine the finely chopped basil and vinaigrette dressing to make basil vinaigrette. (You can read more here about making basil vinaigrette.)
  3. When the artichoke hearts are well drained, remove them from the colander and drain the roasted red peppers into the same colander.
  4. Cut artichoke hearts into halves and arrange them so they cover all the surface of a large platter.
  5. When roasted red peppers are well drained, remove them from the colander and drain the olives into the same colander.  Pat the red peppers with a paper towels to dry the surface; then cut the red peppers into strips.
  6. Cut the red onion into thin slicers.
  7. Arrange the onions and the roasted red peppers over the artichoke hearts, then add the drained olives on top.
  8. Drizzle desired amount of basil vinaigrette over the salad and serve.
  9. This salad can sit out for an hour or two on a buffet table. It was also delicious as leftovers, eaten cold from the fridge!

Notes

I used artichoke hearts from Costco packed in water but if you can't find those use the marinated artichoke hearts packed in oil. If you don't find a big jar, use several jars to get about this many artichoke hearts.Use any vinaigrette that's low in sugar. I love to make this with Le Parisien Vinaigrette, which is only sold in Utah and surrounding states, but a good choice is Newman's Own Olive Oil and Vinegar Dressing (affiliate link).

This recipe created by Kalyn and Jake when I had that big basil plant in my window and wanted a new idea for using Basil Vinaigrette.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 110Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 228mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 1g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you choose a low-sugar vinaigrette for the dressing and don’t overdo it on the artichokes, everything in this salad is a  low-carb and original South Beach Diet friendly ingredient. Artichokes do have some carbs, but they’re high in fiber! (Check the label for less than 2 grams of sugar per serving in the dressing, or no sugar at all for Paleo.)

Find More Recipes Like This One:
Use Salad Recipes to find more tasty salads like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2015. It was updated with more information in 2021.

Pinterest image of Artichoke Antipasto Salad with Basil Vinaigrette

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    12 Comments on “Artichoke Antipasto Salad with Basil Vinaigrette (Video)”

  1. Kalyn, This sounds great, but I can't eat peppers. Do you have any suggestions to
    take their place? I LOVE all the other ingredients. Thanks! Judi

    • It would taste fine without the peppers, but I do like the added color. The only thing I can think of is tomatoes, if you drain them very well after they're cut. Or maybe chunks of roasted sweet potato?

  2. Love the quickie vinaigrette made by adding fresh basil to a purchased vinaigrette! You can whip this salad out in no time with pantry ingredients and I like that for last minute needs.

    • Thanks Letty! I've made this dressing with both homemade and purchased vinaigrette and the basil adds so much flavor that I think purchased dressing is great in it. (And I have been making this more than 20 years now!)

  3. Just hearing the word "basil" makes me feel summery! Love everything in this salad (and thanks for linking to one of mine).

  4. I could make a meal on this dish, Kalyn! So many of my favorite things in this salad. Really beautiful!

    Bill @ www.southernboydishes.com

  5. These are some of my FAVORITE things!! I'll be eating this salad all summer long, for sure….but probably not sharing. 😛

    • Joanne, I know what you mean. I sent most of the leftovers home with my nephew and later I was wishing I hadn't shared!

  6. What an unusual combination!

    • Pam it was such a winner. Of course I could probably drink basil vinaigrette, so that doesn't hurt!