Artichoke Antipasto Salad with Basil Vinaigrette (Video)
Artichoke hearts, roasted red peppers, olives, red onions, and basil vinaigrette are combined to make this easy and amazing Artichoke Antipasto Salad with Basil Vinaigrette. Not only is this salad totally delicious, it’s also low-carb, Keto, low-glycemic, gluten-free, dairy-free, Paleo, and vegan, so you can make it for anyone! Use the Diet-Type Index to find more recipes like this one.
Watch the video to see if you might like to make Artichoke Antipasto Salad with Basil Vinaigrette!
(On Friday I feature recipes from the past that have been my personal favorites, and this amazing salad that I posted last year right before Mother’s Day is a salad I made over and over for parties last summer. Grab a basil plant from Trader Joe’s if you don’t have any garden basil yet, and I promise this salad will be a hit!)
I’m so excited about this new Artichoke Antipasto Salad with Basil Vinaigrette that I woke up feeling eager to share it with you! And maybe some of you are still looking for healthy Mother’s Day recipes. and this salad would be perfect for that. In fact, I think if you like artichokes, roasted red peppers, olives, and basil, this will end up being a salad you’ll make all summer long for parties and family gatherings.
What inspired the recipe was that big basil plant in my window that I mentioned when I posted Cauliflower Rice with Basil, Parmesan, and Pine Nuts. Last week the plant was so big that it had to be trimmed, so I made Basil Vinaigrette, my favorite dressing for drizzling over summer tomatoes. But fresh tomatoes are still months away here, so I started thinking about what else would taste good with Basil vinaigrette, and this easy and amazing salad is the happy result!
And I’m happy to report that this Artichoke Antipasto Salad with Basil Vinaigrette tasted just as great when I ate it cold out of the fridge the next day! And if you choose the right dressing to make the basil vinaigrette, this amazing salad is Low-Carb, Gluten-Free, Paleo, and Vegan!
(Edit: Artichoke Antipasto Salad with Basil Vinaigrette was featured in the Top Ten New Recipes of 2015 (plus Honorable Mentions).
Artichoke hearts are definitely a splurge, but I love the big 33 oz. jars of artichoke hearts in water from Costco that I used for this salad, and I haven’t found any place cheaper than Costco to buy them. Drain the artichoke hearts well and then cut in half and arrange them on a platter.
Drain a jar of roasted red peppers and a can of olives. 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.) Layer the onion, red pepper strips, and olives over the artichoke hearts and drizzle with Basil Vinaigrette; that’s all it takes to make this salad!
Serve the salad and wait for raves from your guests. I guarantee this will disappear quickly at a summer pot-luck!
More Meatless Ideas for Using Basil Vinaigrette:
Hearts of Palm Salad with Tomatoes, Olives, Feta, and Basil Vinaigrette ~ Kalyn’s Kitchen
Tomato, Basil, and Mozzarella Salad with Basil Vinaigrette ~ The Perfect Pantry
Summer Tomato Salad with Goat Cheese, Basil Vinaigrette, and Fresh Herbs ~ Kalyn’s Kitchen
Zucchini and Walnut Arugula Salad with Basil Vinaigrette ~ Aggie’s Kitchen
Tomato, Olive, and Fresh Mozzarella Salad with Basil Vinaigrette ~ Kalyn’s Kitchen
Artichoke Antipasto Salad with Basil Vinaigrette
(Makes 8-10 servings, or make a smaller size if you prefer; 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.)
33 oz. jar large artichoke hearts packed in water (I used artichoke hearts from Costco, or use several jars to get about this many artichoke hearts.)
12 oz. jar roasted red peppers
6 oz can (drained weight) black olives
1/4 red onion, cut into very thin slivers
Basil Vinaigrette Ingredients:
(Read more here about making basil vinaigrette. )
2-3 T finely chopped or pureed fresh basil
6 T low-sugar purchased vinaigrette dressing
(For Paleo, Gluten-Free, or Vegan, make sure you’re choosing an approved dressing. I love to make this with Le Parisien Vinaigrette, which is only sold in Utah and surrounding states. Another good choice is Newman’s Own Olive Oil and Vinegar Dressing.)
Drain artichoke hearts into a large colander placed in the sink. Combine the finely chopped basil and vinaigrette dressing to make basil vinaigrette.
When the artichoke hearts are well drained, remove them from the colander and drain the roasted red peppers into the same colander. Cut artichoke hearts into halves and arrange them so they cover all the surface of a large platter.
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. Cut the red onion into thin slicers. Arrange the onions and then the roasted red peppers over the artichoke hearts, then add the drained olives on the top.
Drizzle desired amount of basil vinaigrette over the salad and serve. 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!
I think there are lots of other things that could be good as an ingredient in this salad. If you try an experiment that works, please leave a comment and let us know what you added!
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you choose a low-sugar vinaigrette for the dressing, everything in this salad is a perfect low-carb and South Beach Diet friendly ingredient. (Check the label for less than 2 grams of sugar per serving, or no sugar at all for Paleo.) Artichokes do have some carbs, but they’re high in fiber!
Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages 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.
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.