I was looking for something light and bright, and that didn’t involve the stove, for dinner and maybe even lunch this week. This Artichoke Salad has some big Mediterranean vibes and it really is so simple and delicious to make. It also ends up being gluten free and vegetarian too! One of the best parts is, that this salad can be made ahead of time, and any leftovers make a great grab-and-go lunch.

This Artichoke Salad starts off with its namesake - artichokes. It’s then got loads of other tasty bits like roasted red bell, tomatoes, and garbanzo beans. It can be served as part of a main meal or even as a side. I decided to serve mine over some baby spinach and baby kale and topped it all off with a few pieces of shaved parmesan.

This would also be great paired with a steak or maybe even a grilled Mediterranean seasoned chicken breast. No matter which way you go with it, a side or a main, it’s good stuff all around. This could also be made ahead of time and stored in the fridge for about 3 days. Just give it all another good toss or a stir and it’s good to go - though U’d probably wait on adding the basil until ready too serve since it does wilt.

If you top this Artichoke Salad over greens, the dressing it’s tossed with is perfect as a dressing for the entire salad.

Step-by-Step Photos: