Keto Tomato and Artichoke Salad Recipe

Gluten Free
Lunch
Paleo
Quick Easy
Salads
Sides
Vegan
Vegetarian
4.4/5
(1379 reviews)
Keto Tomato and Artichoke Salad
Zylo Recipes

Description

Imagine a vibrant medley of flavors and textures dancing across your palate. This salad is a celebration of Mediterranean sunshine, bringing together an array of delightful ingredients that complement each other perfectly. At its heart are sun-dried tomatoes, their sweetness intensified by the drying process, lending a concentrated burst of summery goodness to every bite.

These gems are accompanied by tender artichoke hearts, offering a delicate, slightly tangy counterpoint to the tomatoes' sweetness. Their subtle earthy notes add depth and complexity to the salad's overall profile. Adding a salty, briny dimension are the olives, each one a tiny vessel of Mediterranean flavor.

Their presence provides a satisfying contrast to the other ingredients, awakening the taste buds and adding a touch of savory indulgence. Nestled among these flavorful components is a bed of peppery arugula, its vibrant green leaves contributing a refreshing, slightly spicy kick that cuts through the richness of the other ingredients. The arugula's delicate bitterness adds a layer of sophistication, preventing the salad from becoming overly sweet or heavy.

For a delightful textural contrast, toasted pine nuts are scattered throughout the salad. Their delicate crunch and subtle nutty flavor provide a satisfying counterpoint to the softer textures of the tomatoes, artichokes, and olives. The toasting process enhances their natural sweetness, adding a warm, inviting aroma that elevates the salad to new heights.

This salad is not only a feast for the senses but also incredibly versatile. It can be enjoyed as a light yet satisfying lunch, providing a burst of energy to power you through the afternoon. Alternatively, it makes an excellent side dish, complementing grilled meats or fish with its vibrant flavors and refreshing qualities.

Its bright, colorful presentation also makes it a stunning addition to any table, perfect for impressing guests or simply enjoying a moment of culinary pleasure. Whether you're seeking a quick and easy lunch or an elegant side dish, this salad is sure to delight. Its harmonious blend of flavors and textures will transport you to the sun-drenched shores of the Mediterranean with every bite.

Preparation Time

Prep Time
8 min
Cook Time
4 min
Total Time
12 min

Nutrition Information

Per 1 servings serving
C
Calories
330 Kcal

C
Carbs
9 g
Fi
Fiber
4 g
Sugar
4 g

P
Protein
6 g

C
Fats
30 g
Saturated Fats 5 g
Unsaturated Fats 23 g

Cholestrol 30 mg
Sodium 500 mg
Potassium 400 mg
AI logo Zylo AI

Your Personal
Nutrition
Guide

Avatar 1 Avatar 2 Avatar 3 Avatar 4
More than 230K
downloads
4.9/5 out of 3k reviews
Live ! Download now on Android !

Ingredients

    1.
    Black Olives
    Black Olives
    4 medium
    2.
    Green Olives
    Green Olives
    4 medium
    3.
    Arugula
    Arugula
    2 cup
    4.
    Tomatoes Sun Dried Or Sundried Packed In Oil
    Tomatoes Sun Dried Or Sundried Packed In Oil
    2 piece
    5.
    Artichoke Hearts Or Globe, Canned In Oil Mixture
    Artichoke Hearts Or Globe, Canned In Oil Mixture
    2 heart
    6.
    Olive Oil
    Olive Oil
    1-½ tablespoon
    7.
    Basil, Fresh
    Basil, Fresh
    1 tablespoon
    8.
    Pine Nuts
    Pine Nuts
    1 tablespoon, whole pieces
    9.
    Lemon Juice
    Lemon Juice
    ½ tablespoon
    10.
    Salt, Sea Salt
    Salt, Sea Salt
    ⅛ teaspoon
    11.
    Black Pepper, Ground
    Black Pepper, Ground
    ⅛ teaspoon

Instructions

    1.
    Roughly chop the tomatoes and quarter the artichokes. Add to a serving bowl along with the arugula. Slice the olives and add to the salad. Toss to combine.
    2.
    Add the pine nuts to a dry skillet over a low/medium heat and toast gently for 3-4 minutes until lightly golden.
    3.
    Finely chop the basil and add to a mixing bowl with the olive oil, lemon juice, salt and pepper. Stir well to combine.
    4.
    Scatter the pine nuts over the salad and drizzle with the lemon basil oil to serve.