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Roasted Artichoke and Mozzarella Salad Recipe

Roasted Artichoke and Mozzarella Salad Recipe

Roasted Artichoke and Mozzarella Salad is an easy to prepare, beautiful to look at, delicious start to any Italian meal. Roasted Artichoke and Mozzarella Salad is a flavorful and texturally diverse dish that marries the smoky notes of roasted artichokes with creamy mozzarella, creating a satisfying salad with a delightful combination of earthy and creamy elements.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad
Cuisine Italian
Servings 4 People

Equipment

  • Large, Rimmed Baking Sheet
  • Parchment Paper or a Silpat® Baking Mat

Ingredients
  

  • 1/4 cup Extra Virgin Olive Oil divided
  • One 14-ounce can or jar Artichoke Hearts drained and rinsed
  • 1 teaspoon dried Italian Seasoning divided
  • 2 - 3 cloves Garlic minced
  • Sea Salt and freshly ground Black Pepper to taste
  • 3 cup fresh Arugula
  • 1 pint Cherry or Grape Tomatoes cut in half
  • 1 medium Red Onion cut in half and sliced
  • 3 tablespoons Capers drained
  • 3 tablespoons fresh Parsley chopped
  • 2 tablespoons fresh Basil thinly sliced
  • 2 tablespoons Balsamic Vinegar
  • 1 tablespoon freshly squeezed Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 8 ounces small fresh Mozzarella Balls cut in half
  • Sprigs of fresh Herbs for garnish

Instructions
 

  • Preheat oven to 400°F.
  • Line a large, rimmed baking sheet with a piece of parchment paper or a Silpat® baking mat.
  • Pat artichoke hearts dry. Transfer to a large bowl.
  • Add 1 tablespoon olive oil, 1/2 teaspoon Italian seasoning and the minced garlic. Season with salt and black pepper, to taste. Toss to combine.
  • Arrange seasoned artichokes on the prepared baking sheet in a single, uniform layer.
  • Place in pre-heated oven to roast until tender and slightly browned around the edges, approximately 20 - 25 minutes.
  • While the artichokes roast, combine fresh arugula, tomatoes, red onion, capers and fresh herbs in a large salad bowl. Mix well. Set aside.
  • In a small bowl, combine remaining olive oil with balsamic vinegar, fresh lemon juice, Dijon mustard and remaining Italian seasoning. Season with salt and black pepper, to taste. Whisk together until emulsified. Set aside.
  • Remove artichokes from oven and cool for several minutes before adding to the salad. Toss to combine.
  • Top with fresh Mozzarella.
  • Garnish with fresh herbs, if using, and serve immediately with prepared balsamic dressing.
Keyword Artichokes, Mozzarella, Salad