This Mediterranean Artichoke & Roasted Red Pepper Salad combines tender roasted vegetables with briny artichoke hearts for a vibrant, nutrient-packed dish.
High in fiber, rich in plant-based protein from almonds, and loaded with heart-healthy fats, it’s low in saturated fat and carbs.
Quick, easy, and meal-prep friendly, it’s perfect for a light lunch or side dish any day of the week.
Artichoke & Roasted Red Pepper Salad
Equipment
- 1 rimmed baking sheet (for almonds)
- 1 rimmed baking sheet (for roasting vegetables)
- 1 large mixing bowl
- 1 Whisk
- 1 Knife and cutting board
- Measuring spoons
- Oven
Ingredients
- 30 g ¼ cup slivered almonds
- 3 –4 red bell peppers cut into large strips
- 1 –2 yellow onions peeled and cut into eighths
- 3 tbsp extra virgin olive oil
- 3 tbsp sherry vinegar
- 1 tsp honey
- 2 cloves garlic finely minced or grated
- 1 400 g / 14 oz can artichoke hearts, quartered or chopped
- 2 tbsp flat-leaf parsley roughly chopped
- 1 tbsp fresh oregano roughly chopped
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Preheat Oven for Almonds: Begin by preheating your oven to 180°C (350°F). This lower temperature ensures the almonds toast evenly without burning. While the oven warms, arrange the slivered almonds in a single layer on a rimmed baking sheet. This gives them space to toast evenly and release their natural oils.
- Toast the Almonds to Perfection: Place the almonds in the preheated oven for 4–5 minutes, keeping a close eye on them. They should turn lightly golden and release a fragrant, nutty aroma. Remove immediately from the oven to prevent over-browning. Once cooled slightly, set them aside in a small bowl. Toasted almonds add a satisfying crunch and rich flavor to the salad.
- Preheat Oven for Roasting Vegetables: Increase the oven temperature to 220°C (425°F) to prepare for roasting the red peppers and onions. This higher heat ensures the vegetables caramelize and develop deep, smoky flavors while remaining tender inside.
- Prepare Red Peppers and Onions: Wash and core the red bell peppers, then cut them into large strips for roasting. Peel the yellow onions and cut them into eighths through the root to keep the layers intact during roasting. Placing them on a rimmed baking sheet ensures even cooking and prevents spills in your oven.
- Season and Roast Vegetables: Drizzle 1 tablespoon of extra virgin olive oil over the red peppers and onions. Sprinkle lightly with salt to enhance their natural sweetness. Roast in the preheated oven for about 20 minutes, or until the edges are charred and the vegetables are soft and tender. Stir halfway through for even roasting. The char adds a smoky depth that complements the salad beautifully.
- Prepare the Dressing: While the vegetables roast, combine the remaining 2 tablespoons of olive oil, sherry vinegar, honey, grated garlic, and a generous pinch of freshly ground black pepper in a large mixing bowl. Whisk thoroughly until the dressing is smooth and emulsified. This dressing balances sweet, tangy, and savory flavors, perfectly complementing the roasted vegetables and artichokes.
- Chop Roasted Peppers and Combine: Once the peppers and onions are roasted, allow them to cool slightly for easier handling. Cut the peppers into bite-sized strips. Add the roasted vegetables to the large mixing bowl containing the dressing.
- Add Artichokes and Herbs: Drain the canned artichoke hearts and roughly chop or quarter them if needed. Gently fold the artichokes into the bowl with the roasted peppers and onions. Sprinkle in the chopped parsley and oregano, ensuring the herbs are evenly distributed. The fresh herbs brighten the dish and add aromatic complexity.
- Marinate for Maximum Flavor: Allow the salad to sit for at least 30 minutes at room temperature so the flavors meld together. For best results, you can store the salad in an airtight container in the refrigerator for up to 3 days. The longer it marinates, the deeper the flavor, making it a convenient make-ahead option for lunches or gatherings.
- Incorporate Toasted Almonds: Just before serving, gently fold in the toasted almonds to retain their crunch. Sprinkle extra almonds on top for garnish if desired. This final touch adds texture contrast and a nutty richness that enhances every bite.
- Serve and Enjoy: Transfer the salad to a serving platter or individual plates. Optionally, garnish with a few extra fresh parsley leaves or oregano sprigs. Serve chilled or at room temperature alongside grilled proteins, fresh bread, or as a standalone light meal. Each bite delivers a perfect balance of roasted sweetness, tangy artichokes, herbaceous freshness, and crunchy almonds.
Notes
- For best flavor, roast the red peppers and onions until they are slightly charred. This enhances their natural sweetness and adds a subtle smokiness to the salad.
- Toast the almonds just before combining them with the salad to retain their crunch and nutty aroma.
- The salad can be prepared up to 3 days in advance. Keep it in an airtight container and add the almonds just before serving.
- Use fresh herbs whenever possible. Fresh parsley and oregano brighten the dish and provide aromatic complexity.
- Adjust the dressing to your taste. Add a touch more honey if you prefer a sweeter balance, or a splash of extra sherry vinegar for tanginess.
Chef’s Secrets For Maximum Flavor
To elevate this salad, take care in each stage of preparation.
Roast the vegetables until they achieve a slight char—this develops deeper, richer flavors that transform simple ingredients into a dish bursting with taste.
Don’t skimp on the olive oil; it enhances both flavor and texture.
Toasting the almonds separately and adding them at the end preserves their crunch, creating a delightful contrast with the tender, marinated vegetables.
Finally, let the salad rest for at least 30 minutes so the dressing infuses every component, creating a harmonious blend of sweet, tangy, and herbaceous notes.
Serving Suggestions For Every Occasion
This salad is versatile and can be served in numerous ways.
Enjoy it chilled as a refreshing light lunch, or as a side dish alongside grilled chicken, fish, or lamb.
For a hearty vegetarian option, pair it with warm quinoa, couscous, or a crusty artisan bread.
Garnish with extra fresh herbs or a few more toasted almonds for visual appeal and an added layer of flavor.
It’s perfect for casual meals, dinner parties, or as part of a Mediterranean-inspired spread.
Storage Tips For Optimal Freshness
Store the salad in an airtight container in the refrigerator for up to 3 days.
Keep the toasted almonds separate until just before serving to maintain their crunch.
If the salad seems a little dry after refrigeration, stir in a splash of olive oil or sherry vinegar to refresh the flavors.
For meal prep, divide into individual containers for easy grab-and-go lunches.
This salad actually tastes better after a few hours of marinating, allowing the flavors to meld beautifully.
Frequently Asked Questions
1. Can I use fresh artichokes instead of canned?
Yes, but fresh artichokes require blanching or steaming before adding to the salad.
This can take 15–20 minutes and ensures they are tender and flavorful.
Canned or jarred artichokes are convenient and provide consistent texture and taste.
2. Can this salad be served warm?
Absolutely. While it is traditionally served chilled or at room temperature, gently warming the roasted vegetables before tossing with the dressing creates a comforting, cozy version perfect for cooler days.
3. Can I substitute almonds with other nuts?
Yes. Walnuts, pine nuts, or pistachios work well. Toast them lightly to enhance their flavor and maintain the crunch.
Each nut brings a slightly different taste and texture, adding a unique twist to the salad.
4. How long can the salad be stored?
This salad keeps well in the refrigerator for up to 3 days. Keep the toasted almonds separate until just before serving to maintain crunch.
Stir the salad gently before serving to redistribute the dressing.
5. Is this salad suitable for meal prep?
Definitely. It’s an excellent option for meal prep because the flavors improve as it marinates.
Divide into individual containers and add almonds just before eating for a quick, healthy lunch or side dish throughout the week.
