Italian Garden Salad Recipe

Name: Italian Garden Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup lemon juice; 1/4 cup olive oil; 1/2 cup finely chopped red onion; 2 Tbs. chopped fresh rosemary; 3 cloves garlic, minced (1 Tbs.); 1 cup shelled fava beans; 16 baby artichokes, trimmed and halved; 1/2 lemon; 1 medium red bell pepper, chopped (1 cup); 1 small fennel bulb, trimmed and thinly sliced; 1 cup halved red grape tomatoes; 1/4 cup pine nuts

Servings: persons

1/4 cup lemon juice
1/4 cup olive oil
1/2 cup finely chopped red onion
2 Tbs. chopped fresh rosemary
3 cloves garlic, minced (1 Tbs.)
1 cup shelled fava beans
16 baby artichokes, trimmed and halved
1/2 lemon
1 medium red bell pepper, chopped (1 cup)
1 small fennel bulb, trimmed and thinly sliced
1 cup halved red grape tomatoes
1/4 cup pine nuts

1
To make Rosemary Vinaigrette: Whisk together lemon juice and olive oil in large bowl.
2
Whisk in onion, rosemary, and garlic.
3
Season with salt and pepper, and set aside.
4
To make Salad: Bring large pot of salted water to a boil.
5
Add fava beans, and cook 3 minutes.
6
Remove with slotted spoon, and rinse under cold water.
7
Drain, and keep warm.
8
Add artichokes and lemon half to boiling water.
9
Simmer 15 minutes, or until tender.
10
Drain well.
11
Add artichokes and fava beans to vinaigrette in bowl.
12
Stir in bell pepper, fennel, tomatoes, and pine nuts.
13
Season with salt and pepper.
14
Serve warm or at room temperature.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup lemon juice, 1/4 cup olive oil, 1/2 cup finely chopped red onion, 2 Tbs. chopped fresh rosemary, and more.

Yes, Italian Garden Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Italian Garden Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions