Fried Artichoke Salad with Tomatoes & Mozzarella

Fried Artichoke Salad

with Tomatoes & Mozzarella

25 MIN
$20.99 2-4 Servings
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From the Test Kitchen

The star of this flavorful salad is our fried artichoke hearts, which you'll make by coating them in a bit of flour, then pan-frying until golden brown and crispy. 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

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    350 Cals (est.)
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fresh
ingredients
Fried 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
  • ¼ cup Rice Flour
  • 1 tsp Whole Dried Oregano
  • 2 Tbsps Red Wine Vinegar
  • 2 tsps Honey
  • 1 Tbsp Dijon Mustard
step-by-step
instructions
Marinate the tomatoes & mozzarella
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.

Coat & fry the artichokes
2 Coat & fry the artichokes

Meanwhile, pat the artichokes dry with paper towels. Transfer to a bowl. Add half the flour (you will have extra) and season with salt and pepper; stir to thoroughly coat. 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 a pinch of flour sizzles immediately when added, carefully add the coated artichokes in an even layer (tapping off any excess flour before adding). Cook 3 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate and immediately season with salt.

Make the salad & serve your dish
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 fried artichokes. Enjoy!

Tips from Home Chefs

Marinate the tomatoes & mozzarella
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 Coat & fry the artichokes

Meanwhile, pat the artichokes dry with paper towels. Transfer to a bowl. Add half the flour (you will have extra) and season with salt and pepper; stir to thoroughly coat. 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 a pinch of flour sizzles immediately when added, carefully add the coated artichokes in an even layer (tapping off any excess flour before adding). Cook 3 to 4 minutes per side, or until golden brown. Transfer to a paper towel-lined plate and immediately season with salt.

Coat & fry the artichokes
Make the salad & serve your dish
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 fried artichokes. Enjoy!

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