Simple Caprese Italian Salad with Artichokes
This light and refreshing Artichoke Caprese Italian Salad takes your tastebuds to Italy with each delicious bite! A delightful blend of Italian marinated tomatoes, artichoke hearts, fresh mozzarella, & basil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20-30
- Category: salad, gluten free, keto friendly, appetizers
- Method: no cook
- Cuisine: salad, gluten free, keto friendly, appetizers
Ingredients
- 20–25 small artichoke hearts in water, drained well
- 20–25 mini Roma or Cherry tomatoes
- 20–25 mini fresh mozzarella balls (bocconcini)
- Fresh basil leaves (25 if large, cut in half, or 50 smaller)
- 1/4 cup olive oil
- 1 1/4 teaspoon oregano
- 1/2–3/4 teaspoon red pepper flakes
- 1 teaspoon sea salt
- 3/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Balsamic Vinegar for drizzling (or this smaller bottle)
Instructions
- In a bowl, whisk the oil, oregano, red pepper flakes, salt, pepper, and garlic powder. Set aside.
- If large, slice the tomatoes and mozzarella in half. Add the tomatoes, drained artichoke hearts, mozzarella, and oil mixture to a large bowl. Gently toss to coat. Chop up the basil and stir that in.
- Cover, and place in the fridge for 30 minutes or up to 8 hours.
- Remove from the fridge, stir again gently, and right before serving, drizzle on balsamic vinegar.