Greek Artichoke Salad

Ingredients

• 4 medium artichokes 4 medium artichokes
• 1 cucumber 1 cucumber
• 1 cup cherry tomatoes 1 cup cherry tomatoes
• 1 red onion 1 red onion
• 1/4 cup Kalamata olives 1/4 cup Kalamata olives
• 1/4 cup feta cheese, crumbled 1/4 cup feta cheese, crumbled
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 15g, 6g
• Protein: 5g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Prepare the artichokes by removing the tough outer leaves and trimming the stems. Cut them in half and remove the fuzzy choke.
2. 2.
   Steam the artichokes until tender, about 20 minutes. Let them cool and then slice them into bite-sized pieces.
3. 3.
   Peel and dice the cucumber. Halve the cherry tomatoes. Thinly slice the red onion. Pit and halve the Kalamata olives.
4. 4.
   In a large bowl, combine the artichokes, cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese, parsley, and dill.
5. 5.
   In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
6. 6.
   Pour the dressing over the salad and toss gently to coat all the ingredients.
7. 7.
   Let the salad marinate in the refrigerator for at least 30 minutes to allow the flavors to meld together.
8. 8.
   Serve chilled and garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Artichokes — Make sure to remove the tough outer leaves and the fuzzy choke before cooking.
• Feta cheese — Use high-quality feta cheese for the best flavor and texture.
• Lemon juice — Freshly squeezed lemon juice is recommended for a vibrant citrus flavor.
• Dill — If fresh dill is not available, you can substitute with dried dill, but use half the amount.

Tips & Tricks

• To enhance the flavors, let the salad marinate in the refrigerator for a few hours or overnight.
• For a heartier version, add cooked quinoa or grilled chicken to the salad.
• Customize the salad by adding other Mediterranean ingredients such as roasted red peppers or capers.
• Adjust the amount of lemon juice and olive oil in the dressing according to your taste preferences.
• Serve the salad on a bed of fresh greens for an extra burst of freshness.

Serving advice

Serve the Greek Artichoke Salad as a refreshing side dish alongside grilled meats or fish. It can also be enjoyed as a light and healthy main course. Pair it with crusty bread or pita for a complete meal.

Presentation advice

Arrange the salad on a large platter, placing the artichokes and other vegetables in an appealing pattern. Sprinkle the crumbled feta cheese and fresh herbs on top for an attractive finishing touch.