Easy Spicy Artichoke Salad
Spicy Artichoke Salad with olives, giardiniera mix, fresh parsley, and chili oil. This 5-ingredient salad can be enjoyed in a sandwich, over a toasted baguette with hummus, or simply by the spoonful.
Servings: 6
Equipment
Ingredients
- 1 (12-oz.) jar marinated artichoke hearts, drained and finely chopped
- 1 (16-oz.) jar giardiniera mix, drained and finely chopped
- 1/2 cup green olives, pitted and finely chopped (I highly recommend Castelvetrano olives)
- 1/4 cup fresh parsley, finely chopped
- 2 Tbsp. chili oil (or more to taste)
- Extra-virgin olive oil
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine artichokes, giardiniera mix, olives, parsley, chili oil, and a drizzle of olive oil; toss to combine. Season to taste with salt and pepper. (If you prefer a spicier salad, add an extra drizzle of chili oil.)Let marinate (refrigerated or at room temperature) for 1 to 2 hours. Store leftovers covered in the refrigerator for up to 1 week.
- See notes below for serving suggestions.
Notes
Here are my favorite serving options for this salad:
- In a Sandwich: This spicy mix is perfect for enjoying in a hot Italian sub, a hot dog, or a veggie burger. You can also add it to a turkey or veggie wrap.
- Over Toasted Bread: Slice a French loaf or baguette into 1-inch think slices, and either grill or broil until crisp. Spread bread with hummus or a soft, spreadable cheese like burrata, goat cheese, or cream cheese. Spoon artichoke salad overtop and serve as an appetizer.
- In a Dip: Prepare a batch of baked feta and spoon artichoke salad overtop.