Artichoke and Mozzarella Salad

This artichoke and mozzarella salad is Italian in nature but you don’t have to travel to Italy to enjoy it. You can easily make it at home with just a few steps that involve roasting the artichokes in the oven. It will be ready in under 30 minutes.

Artichoke and Mozzarella Salad

For the longest time I avoided eating artichokes. That’s because whenever I’d tried them, they hadn’t been cooked. Usually, they were on during an antipasto course and I just ate around them.

Without warming artichokes up, they are a hard vegetable to chew and enjoy. But cooked, they are so tender and flavorful. Add them with other ingredients in a Crock Pot, like this artichoke spinach dip, or the oven, like you roast them for this salad, and your world will open to an entirely new and delicious flavor experience.

Equipment

• 1 Sheet Pan
• 1 Silpat Mat

Ingredients

• 1/4 cup extra virgin olive oil, divided
• 14 ounces artichoke hearts jar or can, drained and rinsed
• 1 teaspoon dried Italian seasoning, divided
• 3 cloves garlic, minced
• 3 cups fresh arugula
• 1 pint grape tomatoes cut in half
• 1 red onion medium-sized, cut in half and sliced
• 3 tablespoon capers, drained
• 3 tablespoon fresh parsley, chopped
• 2 tablespoon fresh basil, thinly sliced
• 2 tablespoon balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 8 ounces Mozzarella balls small, cut in half
• Sprigs of fresh herbs for garnish
• Sea salt and black pepper to taste

Instructions to make this roasted artichoke and mozzarella salad

Preheat oven to 400 F and line a large, rimmed baking sheet pan 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 of olive oil, 1/2 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 preheated oven. 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, make the balsamic dressing by combining 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!