Sliced Artichoke and Baby Arugula Salad

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Keep a jar or two of marinated artichoke hearts on hand in your cupboard and you can make this simple yet elegant salad at a moment’s notice. Artichoke hearts are chewy and fibrous, so a sharp knife is necessary for clean slices.

  • 8Servings



  • 3 Tbs. olive oil
  • 1 Tbs. aged balsamic vinegar
  • 2 cloves garlic, minced (2 tsp.)


  • 8 cups baby arugula leaves
  • 8 oil-packed artichoke hearts, drained, patted dry, and cut in 1/4-inch slices
  • 1/4 cup sliced pitted kalamata olives, optional
  • 2 cups grape tomatoes, halved
  • 1/2 cup shaved Parmesan, optional
  • 4 Tbs. chopped fresh chives


1. To make Vinaigrette: Whisk together oil, vinegar, and garlic in small bowl. Season with salt and pepper, if desired.
2. To make Salad: Toss together arugula, artichoke hearts, olives (if using), and Vinaigrette. Top with tomatoes, Parmesan (if using), and chives. Season with freshly ground black pepper to taste.

Nutrition Information

  • Calories: 100
  • Carbohydrate Content: 9 g
  • Fat Content: 9 g
  • Fiber Content: 4 g
  • Protein Content: 3 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 168 mg
  • Sugar Content: 2 g