Tuscan Artichoke Salad

Tuscan Artichoke Salad

Tuscan Artichoke Salad

Featuring: Maple Balsamic Vinegar and Rosemary EVOO


  • 12 oz jar marinated artichokes, drained of liquid
  • 1/2 cup roasted red peppers, diced
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, thinly sliced or diced
  • 1/3 cup rosemary extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons maple balsamic vinegar
  • 1/2 teaspoon garlic powder
  • 1-2 Tablespoon fresh basil, chopped (or 1 1/2 teaspoons dried basil)
  • 2 teaspoons fresh oregano, chopped (or 1 teaspoon dried oregano)
  • salt & black pepper


Whisk dressing ingredients: in a liquid measuring cup or small bowl, whisk together all of vinaigrette ingredients together. Season with generous pinch of salt & black pepper to taste.

Toss salad with dressing: in a large bowl, arrange all of chopped vegetables. Drizzle with dressing and toss until coated, taste and adjust seasoning if needed and enjoy!

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