A no-cook, easy antipasto salad you can make in under 10 minutes. Great for picnics, tailgates, and casual entertaining. JUMP TO RECIPE
If you enjoy shopping at upscale food markets that sell a wide variety of prepared foods then you’ll appreciate Artichoke and Roasted Red Pepper Salad because this is exactly the type of dish you’re likely to find at one these stores. In fact, I came up with this recipe after purchasing a small deli container of a similar type salad at my local specialty food store, for which I paid an insane amount of money. Since it contained only a few simple ingredients I decided to make my own version and I’m so glad I did. This salad is perfect for picnics, tailgates, and casual entertaining. It’s quick to throw together and can easily be scaled up to feed large crowds.
The bright, glossy red peppers give Artichoke and Roasted Red Pepper Salad a beautiful pop of color and a slightly smoky taste. What’s interesting is that the intensity of that charred flavor may vary depending on the brand of roasted red peppers you use. I like the mild flavor of Mancini roasted red peppers and they just happen to make 7-ounce jars which, conveniently, is the exact amount needed for this recipe. However, there are lots of other fantastic brands available that might produce a more smoky, sophisticated flavor so experiment. See this article for suggestions.
With the exception of parsely and scallions, all of the ingredients needed for Artichoke and Roasted Red Pepper Salad are staple pantry items AND you can literally assemble this dish in under 10 minutes. Stuff some into a baguette with cold cuts for an instant Italian sub/sandwich. Yum!
The beauty of this recipe for Artichoke and Roasted Red Pepper Salad is that it’s short and simple, but you could add any number of other ingredients to this dish to jazz it up even further. Throw in some olives, capers, and chunks of salami, or swap out the parsley for another herb such as basil or rosemary. All would be delicious! If you’d like to see other recipes using artichokes and roasted red peppers check out: Chicken Artichoke Farro Frittata, Steak with Prosciutto Roasted Red Peppers and Smoked Mozzarella, Artichoke Rosemary Tart with Polenta Crust, Roasted Red Pepper Involtini, Slow Cooker Mozzarella Stuffed Chicken Breasts, Cucumber Antipasto Salad, and Farro Salmon Salad.
If you make Artichoke and Roasted Red Pepper Salad don’t forget to snap a pic and tag me over on Instagram @QueenofMyKitchen. I’d love to see your creation!
- 8.5 ounces of quartered artichoke hearts (from a 14.1-ounce can that’s been drained)
- 5 ounces roasted red peppers, cut into strips (from a 7-ounce jar that’s been drained)
- 3 scallions, chopped (white and light green parts)
- 2 tablespoons fresh chopped parsley
- 3 tablespoons olive oil or avocado oil
- 1 tablespoon white balsamic vinegar
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- Place the artichoke hearts, roasted red peppers, scallions, and parsley in a bowl.
- Whisk together the oil, vinegar, salt and pepper.
- Pour over the mixture and toss everything together thoroughly.
- Taste and adjust seasoning if necessary.
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