The mixed salad with artichokes is a tasty side dish that, with the right tricks, can also become a main course to enjoy at home or in your free time. When the weather is scorching, turning on the stove becomes a true heroic feat; however, we can prepare nutritious, light mixed salads rich in both fresh and pickled vegetables. The mixed salad with artichokes is definitely the dish of the summer, thanks to its colors and flavors and the ease and speed with which we can make it.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer, Spring, Summer
Ingredients
- 1 head iceberg lettuce
- 4 Carrots
- as needed Pickled onions
- as needed Green olives in brine
- 1 Cucumbers
- 9 oz Artichokes in oil
- 12 Cherry tomatoes
- as needed Extra virgin olive oil
- as needed Fine salt
Preparation
Slice the carrots into thin rounds after washing and removing any waste parts.
Peel the cucumber and dice it.
Wash the cherry tomatoes and cut them into four parts.Pit the olives and remove the onions from the vinegar.
Wash the iceberg lettuce, tear it into large pieces, and let it drain.
Drain the excess oil from the artichokes.
In a large bowl, combine all the ingredients, season with a splash of extra virgin olive oil and a pinch of fine salt. Mix and serve immediately.
The salad can also be prepared well in advance, but the oil and salt dressing should be added just before serving.
To make it a main dish, you can add legumes, grains; or cured meats, fish, white or red meat.
