Crispy Artichoke Salad with Tomatoes & Mozzarella
Carb Conscious

Crispy Artichoke Salad

with Tomatoes & Mozzarella

25 MIN
$15.99 2-4 Servings
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From the Test Kitchen

The star of this flavorful salad is our crispy artichoke hearts, which you'll make by pan-frying before tossing in savory parmesan cheese. It's the perfect topping for our vibrant mix of arugula, spinach, tomatoes, mozzarella, balsamic onions, and peppers—dressed with a simple dijon vinaigrette.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
fresh
ingredients
Crispy Artichoke Salad with Tomatoes & Mozzarella
Title
  • 3 oz Baby Spinach
  • 2 oz Arugula
  • ½ cup Marinated Artichoke Hearts
  • 4 oz Grape Tomatoes
  • 4 oz Fresh Mozzarella Cheese
  • 1 oz Sliced Roasted Red Peppers
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Red Wine Vinegar
  • 2 tsps Honey
  • 1 Tbsp Dijon Mustard
  • ¼ cup Grated Parmesan Cheese

Crispy Artichoke Salad

1 Marinate the tomatoes & mozzarella

Wash and dry the fresh produce. Halve the tomatoes. Roughly chop the peppers. Roughly chop the onions. Medium dice the mozzarella. In a large bowl, whisk together the vinegar, mustard, honey, oregano, and 1 tablespoon of olive oil. Add the halved tomatoes, chopped peppers, chopped onions, and diced mozzarella; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

2 Crisp & finish the artichokes

Meanwhile, pat the artichokes dry with paper towels. In a medium pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that an artichoke sizzles immediately when added, carefully add the artichokes in an even layer. Cook 3 to 4 minutes per side, or until golden brown. Transfer to a bowl. Add the parmesan and season with salt and pepper; toss to coat.

3 Make the salad & serve your dish

To the bowl of marinated tomatoes and mozzarella, add the arugula and spinach; season with salt and pepper. Toss to coat. Serve the salad topped with the finished artichokes. Enjoy!

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