📝 About This Recipe
This vibrant salad celebrates the tender, earthy heart of the artichoke, elevated by the bright citrus notes of a lemon-oregano vinaigrette. Inspired by the coastal flavors of the Mediterranean, it pairs the briny depth of marinated artichokes with the refreshing crunch of shaved fennel and sweet peppadew peppers. It is a sophisticated, nutrient-dense dish that serves perfectly as a light lunch or a stunning side for grilled seafood.
🥗 Ingredients
The Salad Base
- 2 jars (12 oz each) Marinated Artichoke Hearts (drained and halved)
- 1 large Fresh Fennel Bulb (fronds reserved, bulb shaved paper-thin)
- 1 large English Cucumber (seeded and sliced into half-moons)
- 1/2 small Red Onion (very thinly sliced)
- 1/2 cup Peppadew Peppers (sliced into rings)
- 2 cups Baby Arugula (washed and dried)
The Vinaigrette
- 1/3 cup Extra Virgin Olive Oil (high quality)
- 2 tablespoons Fresh Lemon Juice (about one large lemon)
- 1 tablespoon White Balsamic Vinegar (for a subtle sweetness)
- 1 teaspoon Dijon Mustard (acts as an emulsifier)
- 1/2 teaspoon Dried Oregano (Greek variety preferred)
- 1 clove Garlic (grated or finely minced)
- to taste Kosher Salt and Black Pepper (freshly cracked pepper is best)
Finishing Touches
- 1/2 cup Feta Cheese (crumbled)
- 3 tablespoons Toasted Pine Nuts (lightly golden)
- 1/4 cup Fresh Parsley (roughly chopped)
👨🍳 Instructions
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1
Begin by preparing the vinaigrette. In a small glass jar or bowl, whisk together the Dijon mustard, grated garlic, lemon juice, and white balsamic vinegar until well combined.
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2
Slowly drizzle in the extra virgin olive oil while whisking constantly to create a smooth, emulsified dressing. Stir in the dried oregano, salt, and pepper. Set aside to let the flavors marry.
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3
Drain the marinated artichoke hearts thoroughly. If they are whole, slice them into halves or quarters depending on their size, and place them in a large mixing bowl.
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4
Prepare the fennel by cutting off the stalks. Reserve the feathery green fronds for garnish. Use a mandoline or a very sharp chef's knife to shave the fennel bulb into paper-thin slices.
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5
To temper the bite of the red onion, soak the thin slices in a bowl of ice water for 5 minutes, then drain and pat dry before adding to the salad.
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6
Add the shaved fennel, sliced cucumber, red onion, and peppadew peppers to the bowl with the artichoke hearts.
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7
Pour about two-thirds of the dressing over the vegetable mixture. Toss gently with large spoons or clean hands to ensure every nook of the artichoke hearts is coated.
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8
Let the dressed vegetables sit for 10 minutes at room temperature. This allows the artichokes and fennel to soften slightly and absorb the vinaigrette.
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9
Just before serving, add the baby arugula and the chopped fresh parsley to the bowl. Toss one more time to combine without bruising the greens.
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10
Transfer the salad to a chilled serving platter or individual shallow bowls.
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11
Top the salad generously with the crumbled feta cheese and the toasted pine nuts for a nutty crunch.
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12
Finely chop a handful of the reserved fennel fronds and sprinkle them over the top for a final burst of fresh anise aroma.
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13
Finish with an extra crack of black pepper and serve immediately while the greens are crisp.
💡 Chef's Tips
For the best flavor, use artichokes packed in oil rather than water, as they hold their texture and flavor better in salads. If you don't have pine nuts, toasted slivered almonds or walnuts make an excellent crunchy substitute. To make this vegan, simply omit the feta or replace it with salty Kalamata olives for that necessary briny punch. Always shave your fennel as thin as possible; thick slices can be too fibrous and overwhelm the delicate artichoke hearts. If making ahead, keep the arugula and dressing separate until the moment of serving to prevent wilting.
🍽️ Serving Suggestions
Pair this salad with a crisp, chilled Sauvignon Blanc or a dry Greek Assyrtiko. Serve alongside grilled lemon-herb chicken skewers or a pan-seared sea bass. Accompany with warm, crusty sourdough bread to soak up the leftover lemon-oregano vinaigrette. It makes a wonderful addition to a mezze platter featuring hummus, dolmas, and warm pita. For a heartier meal, add a scoop of cooked, chilled quinoa or farro into the mix.