Artichoke & Roasted Red Pepper Salad
A colorful Mediterranean salad featuring roasted red peppers, onions, and artichoke hearts tossed in a tangy sherry vinaigrette, finished with toasted almonds. High in fiber, plant-based protein, and healthy fats, this salad is quick, make-ahead friendly, and perfect for everyday lunches or as a side dish.
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.
