Best Artichoke Cherry Tomato And Feta Salad With Artichoke Pesto Crostini Recipes

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ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI



Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini image

Provided by Diane Rossen Worthington

Categories     Salad     Tomato     Appetizer     Side     Vegetarian     High Fiber     Dinner     Lunch     Feta     Artichoke     Summer     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 16

Pesto:
1 12-ounce jar marinated artichoke hearts, drained
3 tablespoons (packed) finely grated Parmesan cheese
2 tablespoons olive oil
Salad:
1/4 cup chopped shallot (about 1 large)
1/4 cup red wine vinegar
2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
1 tablespoon whole grain Dijon mustard
1 garlic clove, minced
3/4 cup olive oil
12 1/2-inch-thick diagonal baguette slices, toasted
3 5-ounce packages mixed baby greens
2 12-ounce jars marinated artichoke hearts, drained
1 12-ounce container yellow and red cherry tomatoes, halved
1 cup crumbled feta cheese (about 4 ounces)

Steps:

  • For pesto:
  • Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • For salad:
  • Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.
  • Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.
  • Serve salad with crostini.

ARTICHOKE, ROMAINE AND CHERRY TOMATO SALAD



Artichoke, Romaine and Cherry Tomato Salad image

Provided by Terry Kirts

Categories     Salad     Food Processor     Leafy Green     Tomato     Vegetable     No-Cook     Picnic     Spring     Summer     Bon Appétit

Yield Makes 6 to 8 Servings

Number Of Ingredients 12

2 6-ounce jars marinated artichoke hearts, drained
1/4 cup balsamic vinegar
2 tablespoons chopped fresh chives or green onion tops
1 tablespoon fresh lemon juice
1 tablespoon coarse-grained Dijon mustard
2 teaspoons honey
5 tablespoons mayonnaise
1/2 cup extra-virgin olive oil
12 cups torn romaine lettuce
1 small red onion, thinly sliced
2 cups cherry tomatoes, halved
Parmesan cheese, freshly grated

Steps:

  • Mince 1 jar artichoke hearts in processor. Mix in next 5 ingredients. Transfer mixture to large bowl. Add mayonnaise; whisk until smooth. Gradually whisk in oil. Cover; chill dressing for at least 30 minutes to allow flavors to develop. (Can be made 3 days ahead. Cover; keep chilled.)
  • Combine lettuce, onion and tomatoes in bowl. Toss with enough dressing to coat. Divide salad among plates. Top with remaining artichokes and Parmesan.

CHICKPEA, ARTICHOKE, AND FETA SALAD



Chickpea, Artichoke, and Feta Salad image

A fresh-tasting salad from ingredients that last a long time in the pantry and refrigerator, with a pleasing balance of earthy, sharp, salty, and green. Flat or Italian parsley has a much better flavor than curly, but either will do, and I've used a tablespoon of dried in a pinch.

Provided by KELLYJEANNE

Categories     Salad     Beans

Time 25m

Yield 6

Number Of Ingredients 11

1 (15 ounce) can chickpeas, drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 stalk celery, chopped
¼ cup crumbled feta cheese
¼ cup chopped fresh flat-leaf parsley
½ lemon, juiced, or more to taste
1 tablespoon extra-virgin olive oil
¼ teaspoon minced garlic
¼ teaspoon chopped fresh mint, or to taste
¼ teaspoon chopped fresh oregano, or to taste
¼ teaspoon chopped fresh thyme, or to taste

Steps:

  • Combine chickpeas, artichokes, celery, feta cheese, parsley, lemon juice, olive oil, garlic, mint, oregano, and thyme together in a bowl; toss to coat completely.

Nutrition Facts : Calories 128.1 calories, Carbohydrate 16 g, Cholesterol 9.3 mg, Fat 5.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 1.9 g, Sodium 506.4 mg, Sugar 0.6 g

TOMATO, ARTICHOKE AND FETA COUSCOUS SALAD



Tomato, Artichoke and Feta Couscous Salad image

This is a recipe that I had adapted to suit my family needs. If you are in a rush, substitute the Herb Vinaigrette with any purchased vinaigrette

Provided by Abby Girl

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/4 cups water
1/4 teaspoon salt
2 tablespoons lemon juice
1 cup couscous
2 cups cherry tomatoes, quartered
1 cup feta cheese
1/2 cup red onion, thinly sliced
2/3 cup kalamata olive, halved
2 -170 ml marinated artichoke hearts, drained and halved
4 tablespoons parsley, chopped
1/3 cup olive oil
1/4 cup lemon juice
2 garlic, minced
3 tablespoons basil, chopped
1/2 teaspoon oregano, dried
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar, honey (optional)

Steps:

  • In a large saucepan, combine water and salt; cover and bring to a boil. Stir in lemon juice. Stir in couscous; cover and remove from heat. Let stand for 5 minutes. Transfer couscous to large bowl and fluff with fork; let cool for about 15 minutes, fluffing with fork frequently.
  • Salad: Add tomatoes, feta cheese, onions, olives, artichoke and parsley to couscous; stir to mix.
  • Add vinaigrette and toss to ix. Add salt and pepper to taste.

Nutrition Facts : Calories 521.1, Fat 29.1, SaturatedFat 8.5, Cholesterol 33.4, Sodium 1329.2, Carbohydrate 53.4, Fiber 5.2, Sugar 5.3, Protein 14.2

ARTICHOKE TOMATO SALAD



Artichoke Tomato Salad image

For a little zip, crumble feta over the top of this artichoke salad. Add shredded rotisserie chicken for a beautiful main dish. -Deborah Williams, Peoria, Arizona

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 8

5 large tomatoes (about 2 pounds), cut into wedges
1/4 teaspoon salt
1/4 teaspoon pepper
1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
2 tablespoons minced fresh parsley
2 tablespoons white wine vinegar
2 garlic cloves, minced

Steps:

  • Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.

Nutrition Facts : Calories 74 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 241mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI



ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI image

Categories     Vegetable

Yield 12 servings

Number Of Ingredients 16

pesto
1 12-ounce jar marinated artichoke hearts, drained
3 tablespoons (packed) finely grated Parmesan cheese
2 tablespoons olive oil
Salad
1/4 cup chopped shallot (about 1 large)
1/4 cup red wine vinegar
2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling
1 tablespoon whole grain Dijon mustard
1 garlic clove, minced
3/4 cup olive oil
12 1/2-inch-thick diagonal baguette slices, toasted
3 5-ounce packages mixed baby greens
2 12-ounce jars marinated artichoke hearts, drained
1 12-ounce container yellow and red cherry tomatoes, halved
1 cup crumbled feta cheese (about 4 ounces)

Steps:

  • pesto Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and chill. salad Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD Vinaigrette can be made 1 day ahead. Cover and chill. Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly.

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Artichoke cherry tomato and feta salad with artichoke pesto crostini recipes are perfect for those who love to eat healthy and flavorful food. This dish is a combination of refreshing salad ingredients with savory and tangy flavors, served with crispy crostini that are spread with delicious artichoke pesto. The dish is perfect for summer barbecues or as a light dinner option on warm evenings.

Ingredients

Salad:
- 1 can of artichokes, drained and quartered - 2 cups of cherry tomatoes, halved - 1 small red onion, sliced thinly - 1/2 cup of crumbled feta cheese - 1/4 cup of chopped fresh parsley - 2 tablespoons of olive oil - 1 tablespoon of lemon juice - Salt and pepper to taste
Artichoke Pesto Crostini:
- 1 small baguette, sliced thinly - 1/2 cup of artichoke hearts, chopped finely - 1/4 cup of grated parmesan cheese - 1/4 cup of chopped fresh basil - 1/4 cup of pine nuts - 1 clove of garlic, minced - 2 tablespoons of olive oil - Salt and pepper to taste

Instructions

Salad:
1. In a large mixing bowl, combine the artichokes, cherry tomatoes, red onion, feta cheese, and fresh parsley. 2. In a small mixing bowl, whisk together the olive oil and lemon juice. Season with salt and pepper to taste. 3. Drizzle the dressing over the salad ingredients and toss to coat. 4. Serve chilled.
Artichoke Pesto Crostini:
1. Preheat the oven to 375°F (190°C). 2. In a food processor, combine the artichoke hearts, parmesan cheese, fresh basil, pine nuts, garlic, olive oil, salt, and pepper. Pulse until the ingredients are well combined and form a pesto-like consistency. 3. Spread the mixture onto the sliced baguette. 4. Place the slices on a baking sheet and bake for 10-12 minutes or until the edges of the crostini are golden brown. 5. Serve the crostini warm with the salad.

Conclusion

The artichoke cherry tomato and feta salad with artichoke pesto crostini recipe is a refreshing, healthy, and flavorful dish that is perfect for summer. The combination of salad ingredients, fresh herbs, and tangy feta cheese creates a delicious and nutritious meal that should be a part of any health-conscious food lover's meal plan. The crispy crostini spread with the delicious artichoke pesto adds an amazing texture and complements the flavors of the salad. This dish is easy to prepare and can be customized based on your preference. Make sure to try it out and enjoy!
Artichoke cherry tomato and feta salad with artichoke pesto crostini is a delicious and refreshing summer dish that is perfect for a light lunch or as a side dish for your next barbecue. This dish is easy to make and can be prepared in advance, making it a great option for entertaining. In this article, we will provide you with valuable tips to help you make the perfect artichoke cherry tomato and feta salad with artichoke pesto crostini.

1. Choosing the ingredients

When making this dish, it is important to choose fresh ingredients that are in season. Look for firm and plump artichokes, sweet cherry tomatoes, and high-quality feta cheese. You can use either canned or fresh artichokes for this recipe, but fresh artichokes will give the dish a better flavor and texture.
Artichokes
If you are using fresh artichokes, make sure to choose ones that are tightly closed, with no signs of browning or discoloration. To prepare the artichokes, trim off the stem and cut off the top third of the artichoke. Remove the tough outer leaves and cut the remaining artichoke into quarters. Steam the artichokes for 20-30 minutes, or until they are tender.
Cherry Tomatoes
For the cherry tomatoes, look for ones that are ripe and juicy. Cherry tomatoes come in a variety of colors, so choose a mix of red, yellow, and orange for a colorful and vibrant salad.
Feta Cheese
When it comes to feta cheese, opt for high-quality Greek feta. This cheese is tangy and salty and will add a great flavor and texture to the salad. Avoid pre-crumbled feta and instead, buy a block of feta cheese and crumble it yourself.

2. Making the Artichoke Pesto Crostini

The artichoke pesto crostini is a great addition to the salad and is easy to make. To make the crostini, start by slicing a baguette into thin slices. Brush the slices with olive oil and bake them in the oven until they are crispy and golden brown.
Artichoke Pesto
To make the artichoke pesto, blend together artichoke hearts, garlic, lemon juice, olive oil, and parmesan cheese in a food processor until smooth. Spread the pesto onto the crostini and top with a slice of cherry tomato and crumbled feta cheese.

3. Assembling the Salad

To assemble the salad, start by mixing together the cherry tomatoes, sliced artichokes, and crumbled feta cheese in a large bowl. Drizzle with olive oil and lemon juice and season with salt and pepper to taste. Toss the salad well to ensure that all the ingredients are coated in the dressing.
Adding Greens
If you want to add some greens to your salad, you can toss in some arugula or baby spinach. This will add some extra nutrition to the dish and will also give it a fresh and vibrant look.
Serving Suggestions
To serve the dish, arrange the artichoke cherry tomato and feta salad on a large platter and top with the artichoke pesto crostini. Garnish the dish with fresh herbs such as basil or parsley.

Conclusion

Artichoke cherry tomato and feta salad with artichoke pesto crostini is a delicious and nutritious dish that is perfect for the summer months. By following these valuable tips, you can make the perfect salad that is both flavorful and visually appealing. Remember to choose fresh and high-quality ingredients, make the artichoke pesto crostini, and toss the salad well to ensure that all the ingredients are coated in the dressing. With these tips, you can impress your friends and family with this delicious and refreshing salad.

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