This Antipasto Artichoke Salad with Basil Vinaigrette has artichoke hearts, roasted red peppers, olives, and red onions, and this tasty salad is ridiculously easy to make! And this is a vegetarian antipasto salad, for people who would prefer that!
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If you like artichokes, roasted red peppers, olives, and basil, I bet this Antipasto Artichoke Salad with Basil Vinaigrette 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 start to show up in the stores.
This simple recipe that just combines the ingredients and adds basil vinaigrette is perfect for summer cooking, when you don’t want to spend much time in the kitchen. And this has been a hit every time I’ve made it. And there’s a big holiday weekend coming up, so I’m reminding you about this perfect summer salad combination as my Friday Favorites pick for this week!
Salads with artichokes always remind me of my artichoke-loving mother, and if you’re a fellow artichoke fan I hope you enjoy trying this one!
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete 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. This Antipasto Artichoke Salad is a vegetarian form of antipasto salad.
What makes this artichoke salad recipe so amazing?
I literally love every ingredient in this Antipasto Artichoke Salad, and it’s something I’d make for parties all summer long. But there’s no doubt that it’s partly the Basil Vinaigrette that brings all the flavors together here and makes this salad so good. And if you love fresh basil and haven’t discovered basil vinaigrette, I bet it’s something you’ll make all summer long!
Can you use marinated artichokes in this artichoke salad recipe?
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 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.
Want more recipes with artichokes?
If you’re a big artichoke fan like my mother was and like I am, you can find more great ideas with the Artichoke Recipes.
How to make Antipasto Artichoke Salad with Basil Vinaigrette:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- 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.
- Drain the artichoke hearts well and then cut in half (if needed) 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 there is to this amazing salad!
- Serve the salad and wait for raves; this will disappear quickly at a summer pot-luck!
- I think there are lots of other antipasto ingredients that could be good in this artichoke salad. If you try an experiment that works, please leave a comment and let us know what you added!
More Salads with Basil Vinaigrette:
- 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)
- Drain artichoke hearts into a large colander placed in the sink.
- Combine the finely chopped basil and vinaigrette dressing to make basil vinaigrette. (You can read more here about making 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 the roasted red peppers over the artichoke hearts, then add the drained olives on 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 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.
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.
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 Antipasto Artichoke Salad is a low-carb friendly ingredient. Artichokes do have some carbs, but they’re high in fiber! (Check the label for the dressing and choose one with less than 2 grams of sugar per serving.) With low-sugar dressing the recipe would also work for any phase of the original South Beach Diet.
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, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This artichoke salad recipe was first posted in 2015. It was last updated with more information in 2023.
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