If you are searching for a bright, fresh, and utterly irresistible salad, the Artichoke and Arugula Salad with Cherry Tomatoes and Lemon-Maple Dressing Recipe is about to become your new favorite. This delightful combination brings together marinated artichoke hearts, peppery arugula, and juicy cherry tomatoes, all tied together by a zesty lemon-maple dressing that sings with every bite. It’s a perfect harmony of tangy, sweet, and savory flavors that feels light yet satisfying, making it ideal for any season or occasion.

Ingredients You’ll Need

A white bowl filled with a mixed pasta salad showing three main layers. The bottom layer has farfalle pasta with light cream color and smooth texture. The middle layer has sliced bright red cherry tomatoes, light yellow artichoke hearts, black olives, and white beans scattered evenly around. The top layer consists of green arugula leaves mixed throughout, adding a fresh touch. The bowl is placed on a white marbled surface with a small bunch of red cherry tomatoes and some lemon wedges around. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this salad are wonderfully simple but each one plays a crucial role in creating a dynamic balance of flavor, texture, and color. From the tender artichokes to the fresh arugula, and the vibrant cherry tomatoes to the luscious lemon-maple dressing, every element is essential.

Artichoke hearts (2 jars, 12-14 oz each, quartered and marinated): These bring a tender, subtly tangy base that melts in your mouth.
Arugula (3-4 ounces): Adds a peppery bite and vibrant green color, perfectly contrasting the rich artichokes.
Cherry tomatoes (1 cup, halved): Juicy bursts of sweetness brighten up every forkful.
Red onion (½, thinly sliced): Offers a mild pungency and a touch of crunch.
Black olives (½ cup): Provide a briny, savory depth to the salad.
Parmesan cheese (¼ cup, shaved): Adds a nutty, salty finish that elevates the whole salad.
Extra virgin olive oil (¼ cup): The base of the dressing, lending richness and smoothness.
Vinegar (2 tablespoons, white wine recommended): Brings acidity to balance the sweet and savory notes.
Lemon juice (1 tablespoon): Adds fresh, citrus brightness to the dressing.
Maple syrup (1 tablespoon): Gives a gentle sweetness that complements the lemon perfectly.
Dried oregano (½ teaspoon): Infuses herbal warmth into the dressing.
Dried basil (½ teaspoon): Enhances the fresh, garden-like flavor profile.
Garlic powder (1 teaspoon): Introduces a subtle savory note.
Salt (½ teaspoon): Essential for bringing out the vibrant flavors.
Black pepper (¼ teaspoon): Adds a gentle kick that rounds out the seasoning.

How to Make Artichoke and Arugula Salad with Cherry Tomatoes and Lemon-Maple Dressing Recipe

Step 1: Prepare the Base

Start by arranging the fresh arugula on your favorite large serving platter or salad bowl. The arugula acts as a peppery, leafy green foundation that will carry the other flavors beautifully. Using fresh arugula is key for that lovely crisp texture that contrasts so well with the soft artichokes.

Step 2: Add the Artichokes

Drain the jars of artichoke hearts thoroughly, then scatter them evenly over the arugula. If your artichokes are not already quartered, give them a quick chop with a paring knife. The marinated artichokes deliver a tender, tangy zing that is essential in this salad.

Step 3: Layer the Vegetables

Top the salad with juicy halved cherry tomatoes, salty black olives, and thinly sliced red onion. These vibrant ingredients add a welcome splash of color and a variety of textures, from soft and juicy to crisp and briny.

Step 4: Whip Up the Lemon-Maple Dressing

In a small jar, combine the extra virgin olive oil, vinegar, lemon juice, and maple syrup along with the dried oregano, basil, garlic powder, salt, and black pepper. Put the lid on tight and shake vigorously to create a well-emulsified dressing that perfectly balances sweet, tangy, and herbal flavors.

Step 5: Dress the Salad

Drizzle half of the dressing over the salad to coat those beautiful ingredients while keeping some dressing aside for guests to add more to their liking. This approach lets everyone enjoy the salad just the way they want it!

Step 6: Finish with Parmesan

Sprinkle freshly shaved parmesan cheese over the top for a salty, nutty finish that elevates this simple salad to something truly special.

How to Serve Artichoke and Arugula Salad with Cherry Tomatoes and Lemon-Maple Dressing Recipe

A white oval plate holds a fresh salad with three main layers: the bottom layer is dark green arugula leaves; the middle layer has sliced light yellow artichoke hearts and halved bright red cherry tomatoes; the top layer features thinly sliced purple onion rings, whole black olives, and scattered thin white cheese shavings. The salad is placed on a white marbled surface with part of a glass container and a lemon wedge partially visible around it. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the parmesan shavings already add a lovely touch, you can enhance presentation and flavor with additional garnishes like toasted pine nuts or a sprinkle of freshly chopped parsley. Fresh lemon zest over the top can also add a bright, citrus aroma that pairs beautifully with the lemon-maple dressing.

Side Dishes

This salad is a fantastic centerpiece for a light lunch or dinner and pairs exceptionally well with grilled chicken, crusty artisan bread, or a simple pasta dish. The freshness and acidity of the salad complement richer proteins beautifully, creating a balanced and satisfying meal.

Creative Ways to Present

For a charming touch, serve this salad in individual clear glass bowls or on colorful plates that make the vibrant hues of the ingredients pop. Alternatively, build mini salad cups using endive leaves as edible vessels for a delightful appetizer or party bite.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store them in an airtight container in the refrigerator. It’s best to keep the dressing separate until you’re ready to serve again to prevent the arugula from wilting and the salad from becoming soggy.

Freezing

This salad is not ideal for freezing due to the fresh ingredients like arugula and cherry tomatoes, which lose their texture after thawing. It’s best enjoyed fresh every time.

Reheating

Since this is a fresh salad, reheating is not recommended. If you want to enjoy it later, simply toss together the ingredients fresh or eat cold straight from the fridge after adding the dressing.

FAQs

Can I use fresh artichokes instead of jarred?

Absolutely! Fresh artichokes can be steamed and chopped, but marinated jarred artichokes save time and infuse a wonderful flavor. Just make sure to drain them well to avoid excess moisture.

What can I substitute for maple syrup in the dressing?

If you don’t have maple syrup, honey is a perfect alternative that offers similar sweetness and flavor depth, keeping the dressing balanced and delicious.

Can I add protein to this salad?

Yes! Grilled chicken, shrimp, or even chickpeas make great additions to boost the protein content while keeping the salad light and healthy.

How long does this salad stay fresh?

When stored properly in the fridge (dressing separate), the salad stays crisp and tasty for up to 2 days. Beyond that, the arugula may start to wilt.

Is this salad gluten-free and vegan?

This salad is naturally gluten-free. To make it vegan, simply omit the parmesan or use a vegan cheese alternative and ensure the dressing ingredients align with your dietary preferences.

Final Thoughts

I genuinely can’t recommend the Artichoke and Arugula Salad with Cherry Tomatoes and Lemon-Maple Dressing Recipe enough. It’s a breeze to make, bursting with freshness, and flexible enough for endless variations. Whether you’re looking for a simple weeknight meal or a stunning dish to impress at your next gathering, this salad hits all the right notes. Give it a try soon and enjoy every vibrant, flavorful bite!