Roasted Artichoke & Mozzarella Salad

You will feel like you have taken a little trip to Italy when you serve this Roasted Artichoke & Mozzarella Salad. It's quick and easy to prepare with a depth of flavour that is out of this world!

You will feel like you have taken a little trip to Italy when you serve this Roasted Artichoke & Mozzarella Salad. It’s quick and easy to prepare with a depth of flavour that is out of this world!

 You will feel like you have taken a little trip to Italy when you serve this Roasted Artichoke & Mozzarella Salad. It's quick and easy to prepare with a depth of flavour that is out of this world!

Looking for more Salad Recipes?

Check out some of my favourites:

Avocado Chicken Salad

Thai Cabbage Salad with Spicy Peanut Dressing

You will feel like you have taken a little trip to Italy when you serve this Roasted Artichoke & Mozzarella Salad. It's quick and easy to prepare with a depth of flavour that is out of this world!

Roasted Artichoke & Mozzarella Salad

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 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
Sea salt and black pepper, to taste
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

Directions:

Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat.

Pat the artichoke hearts dry and transfer to a large bowl. Add one tablespoon olive oil, ½ teaspoon Italian seasoning, and the minced garlic. Season with salt and black pepper, to taste. Toss to combine.

Arrange seasoned artichokes on the prepared baking sheet in a single, uniform layer and place in the pre-heated oven to roast until tender and slightly browned around the edges, approximately 20-25 minutes.

While the artichokes roast, combine the fresh arugula, tomatoes, red onion, capers, and fresh herbs in a large salad bowl. Set aside.

In a small bowl, combine the remaining olive oil with the balsamic vinegar, fresh lemon juice, Dijon mustard, and remaining Italian seasoning. Season with salt and black pepper, to taste, and whisk together until emulsified. Set aside.

Remove the artichokes from the oven and cool for several minutes before adding to the salad. Toss to combine and top with fresh Mozzarella. Garnish with fresh herbs, if using, and serve immediately with the balsamic dressing. Enjoy!

You will feel like you have taken a little trip to Italy when you serve this Roasted Artichoke & Mozzarella Salad. It's quick and easy to prepare with a depth of flavour that is out of this world!

Roasted Artichoke & Mozzarella Salad
Yield: 4 servings

Roasted Artichoke & Mozzarella Salad

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

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
  • Sea salt and black pepper, to taste
  • 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

Instructions

  1. Preheat oven to 400°F and line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat.
  2. Pat the artichoke hearts dry and transfer to a large bowl. Add one tablespoon olive oil, ½ teaspoon Italian seasoning, and the minced garlic. Season with salt and black pepper, to taste. Toss to combine.
  3. Arrange seasoned artichokes on the prepared baking sheet in a single, uniform layer and place in the pre-heated oven to roast until tender and slightly browned around the edges, approximately 20-25 minutes.
  4. While the artichokes roast, combine the fresh arugula, tomatoes, red onion, capers, and fresh herbs in a large salad bowl. Set aside.
  5. In a small bowl, combine the remaining olive oil with the balsamic vinegar, fresh lemon juice, Dijon mustard, and remaining Italian seasoning. Season with salt and black pepper, to taste, and whisk together until emulsified. Set aside.
  6. Remove the artichokes from the oven and cool for several minutes before adding to the salad. Toss to combine and top with fresh Mozzarella. Garnish with fresh herbs, if using, and serve immediately with the balsamic dressing. Enjoy!

Nutrition Information:

Yield:

4

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Tag your creations with #Rosemary&Maple on Instagram & subscribe for more!

You will feel like you have taken a little trip to Italy when you serve this Roasted Artichoke & Mozzarella Salad. It's quick and easy to prepare with a depth of flavour that is out of this world!

Leave a Reply

Your email address will not be published.

Skip to Recipe