Mediterranean Vegetable Salad Recipe

Name: Mediterranean Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 11/2 pounds baby artichokes; 2 tablespoons fresh lemon juice; 11/2 pounds red bliss potatoes, quartered; 1 large yellow onion, peeled and cut into 1-inch wedges; 1/3 cup extra virgin olive oil; 1 tablespoon chopped garlic; 3/4 teaspoon salt; 1/8 teaspoon freshly ground black pepper; 1 cup cherry tomatoes; 1/2 cup roughly chopped oil-cured black olives; 1 tablespoon capers; 3 tablespoons chopped fresh parsley leaves; 1 tablespoon herbes de Provence

Servings: persons

11/2 pounds baby artichokes
2 tablespoons fresh lemon juice
11/2 pounds red bliss potatoes, quartered
1 large yellow onion, peeled and cut into 1-inch wedges
1/3 cup extra virgin olive oil
1 tablespoon chopped garlic
3/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 cup cherry tomatoes
1/2 cup roughly chopped oil-cured black olives
1 tablespoon capers
3 tablespoons chopped fresh parsley leaves
1 tablespoon herbes de Provence

1
Preheat the oven to 350 degrees F.
2
Remove the tough outer leaves from the artichokes and cut the top quarter from each.
3
Trim the stem ends as necessary.
4
Cut in half lengthwise.
5
As they are trimmed, place in a large non-reactive baking dish and toss with the lemon juice.
6
Add the potatoes, onions, olive oil, garlic, salt and pepper, and toss to evenly coat the vegetables.
7
Spread evenly and bake for 45 minutes to 1 hour, stirring occasionally.
8
Add the tomatoes and stir well.
9
Cook until the potatoes are tender, 10 to 15 minutes.
10
Remove from the oven and let cool.
11
Add the olives and capers, and toss with the parsley and herbes de Provence.
12
Adjust the seasoning, to taste, and add additional olive oil, if desired.
13
Serve warm or at room temperature.

955

kcal

Calories

Fat

113

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 13 ingredients. The key ingredients include: 11/2 pounds baby artichokes, 2 tablespoons fresh lemon juice, 11/2 pounds red bliss potatoes, quartered, 1 large yellow onion, peeled and cut into 1-inch wedges, and more.

Yes, Mediterranean Vegetable 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!

Mediterranean Vegetable Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions