Mediterranean Artichoke & Roasted Red Pepper Salad Recipe

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by Maggie Turansky

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Incredibly welcome on a hot summer day, this intensely delicious roasted red pepper and artichoke salad is the ultimate make-ahead dish. Though it’s great with just a 30-minute soak in the dressing, if it has the time to marinate for a few hours or days in the fridge, it’s going to be even better!

For those who love highlighting the natural sweetness of red peppers and onions or all those artichoke lovers out there (myself included!), this is the salad for you!

Served alongside something like my charred corn salad or a bright pasta salad, you’ve got the perfect trifecta for the ultimate picnic or barbecue spread.

Mediterranean Artichoke & Red Pepper Salad
Mediterranean Artichoke & Red Pepper Salad

How to Make Roasted Red Pepper & Artichoke Salad

Start this recipe by toasting your almonds, which seems like something that can be skipped, but it’s so easy and such a flavour amplifier that I urge you not to!

Preheat your oven to 180°C (350°F) and then scatter some slivered almonds over a rimmed baking sheet. This is also the same process I use in my red pepper dip!

Ingredients for this salad
Ingredients for this salad

Toast the almonds in the oven for about 4-5 minutes or until they’re very fragrant and golden.

Be sure to keep a keen eye on them because they can burn very quickly! Remove the almonds from the oven and set aside.

Toasting the almonds
Toasting the almonds

Go ahead and increase the oven temperature to 220°C (425°F).

Then, add some large slices of red pepper and an onion that has been cut into eighths through the root end to a rimmed baking sheet. Drizzle over a bit of olive oil and season generously with salt.

Transfer to the oven and cook for about twenty minutes, or until everything is charred and softened.

Roasting the red peppers and onions
Roasting the red peppers and onions

If you’re worried that one side is getting blacker than the other, then make sure to rotate the tray halfway through.

While the veggies are roasting, get the dressing together. In a large mixing bowl, combine sherry vinegar, some olive oil, a squeeze of honey and some grated garlic. Whisk all of this together to combine.

Making the dressing
Making the dressing

Then, add charred onions and peppers along with some canned and roughly chopped artichoke hearts.

Make sure you’re simply using artichoke hearts in brine and not marinated artichokes – we are marinating them here!

Adding the vegetables to the bowl
Adding the vegetables to the bowl

Add plenty of chopped fresh parsley and oregano and stir everything until it’s coated in the dressing. Then, leave everything to marinate for at least 30 minutes at room temperature. Alternatively, you can transfer this all to an airtight container and keep it in the fridge for up to 3 days!

Once marinated, stir in the toasted almonds and then serve!

Artichoke Red Pepper Salad

Mediterranean Artichoke & Roasted Red Pepper Salad

Highlighting the sweetness of roasted red peppers and the tangy briney-ness of artichoke hearts, this salad is great to make up to 3 days in advance, just wait to sprinkle the toasted almonds over the salad until just before serving!
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Servings 4
Prep Time 5 minutes
Resting Time 30 minutes
Total Time 55 minutes


  • 30 g (¼ cup) slivered almonds
  • 3-4 red peppers Cut into large strips
  • 1-2 yellow onions peeled and cut into eighths through the root
  • 3 tbsp extra virgin olive oil
  • 3 tbsp sherry vinegar
  • 1 tsp honey
  • 2 cloves garlic grated or very finely minced
  • 1 (400g/14oz) can artichoke hearts quartered or roughly chopped
  • 2 tbsp flat-leaf parsley roughly chopped
  • 1 tbsp fresh oregano roughly chopped


  • Preheat oven to 180°C (350°F). Arrange the almonds on a rimmed baking sheet and transfer to the oven for 4-5 minutes or until very fragrant and lightly browned. Set aside.
    Toasting the almonds
  • Increase the oven temperature to 220°C (425°F). Arrange the red peppers and onions on a rimmed baking sheet and drizzle over 1 tbsp of the olive oil. Season with salt and roast for about 20 minutes, until the vegetables are charred and softened.
    Roasting the red peppers and onions
  • Meanwhile, in a large mixing bowl, combine the remaining 2 tbsp of olive oil, the sherry vinegar, honey, garlic and a generous grind of black pepper. Whisk until well combined.
    Making the dressing
  • When the peppers and are done, cut the peppers into bite-sized strips and add them, along with the onions and artichokes, to the sherry vinegar mixture. Add the herbs and stir to combine. Allow the vegetables to marinate for at least 30 minutes, or up to 3 days in an airtight container in the regrigerator.
    Adding the vegetables to the bowl
  • Stir in the almonds and serve, topping with more almonds and chopped parsley and oregano if desired.


Calories: 198kcal | Carbohydrates: 15g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.003g | Sodium: 229mg | Potassium: 322mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2985IU | Vitamin C: 119mg | Calcium: 59mg | Iron: 1mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

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This is the perfect make-ahead salad and really highlights the salty-tangy-sweetness that all of these beautiful vegetables bring to the table.

Are you after a great Mediterranean artichoke salad? Have any questions about this recipe? Let me know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More

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