Ingredients with Measurements:
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of Maria Provolone cheese, cubed
- 1/4 cup of red onion, thinly sliced
- 1/4 cup of Kalamata olives, pitted and sliced
- 1/4 cup of cherry tomatoes, halved
- 2 tablespoons of fresh parsley, chopped
- 2 tablespoons of extra-virgin olive oil
- 1 tablespoon of red wine vinegar
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a large bowl, combine the chopped artichoke hearts, cubed Maria Provolone cheese, thinly sliced red onion, sliced Kalamata olives, halved cherry tomatoes, and chopped parsley.
2. In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Serve immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: None
Temperature:
- Serve at room temperature or chilled.
Serving size:
- This recipe serves 4.
Nutritional information:
- Calories: 180
- Total fat: 14g
- Saturated fat: 4g
- Cholesterol: 15mg
- Sodium: 450mg
- Total carbohydrates: 8g
- Dietary fiber: 3g
- Sugars: 2g
- Protein: 6g
Substitutions for ingredients:
- Maria Provolone cheese can be substituted with any other type of provolone cheese.
- Kalamata olives can be substituted with any other type of black olive.
- Red wine vinegar can be substituted with balsamic vinegar or white wine vinegar.
Variations:
- Add cooked chicken or shrimp to make it a more substantial meal.
- Add chopped roasted red peppers for extra flavor and color.
- Use fresh basil instead of parsley for a different flavor profile.
Tips and tricks:
- Make sure to drain the artichoke hearts well to avoid a watery salad.
- If making ahead of time, wait to add the dressing until just before serving to avoid a soggy salad.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This salad is best served cold and does not need to be reheated.
Presentation ideas:
- Serve in a large bowl or on individual plates.
- Garnish with additional fresh parsley or basil.
Garnishes:
- Fresh parsley or basil.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Garlic bread or a crusty baguette.
Troubleshooting advice:
- If the salad is too dry, add more dressing or a drizzle of extra-virgin olive oil.
Food safety advice:
- Make sure to store leftovers in the refrigerator and discard any leftovers that have been left at room temperature for more than 2 hours.
Food history:
- The artichoke is believed to have originated in the Mediterranean region and has been cultivated since ancient times.
Flavor profiles:
- This salad has a tangy and salty flavor from the olives and cheese, balanced by the sweetness of the cherry tomatoes and the acidity of the dressing.
Serving suggestions:
- Serve as a light lunch or as a side dish with grilled meats or fish.
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Region: Italian