Artichoke and Hearts of Palm Salad: The Ultimate Recipe for a Refreshing, Elegant Side

The Perfect Mediterranean-Inspired Side Dish

Looking for the next elegant yet effortless side dish that looks straight out of a Hamptons kitchen? The artichoke and hearts of palm salad is your answer. Light, colorful, and packed with Mediterranean charm, this refreshing combination of tender artichoke hearts, subtly sweet hearts of palm, and a bright citrus vinaigrette is a secret weapon among chefs.

It’s exactly the kind of low-effort, high-impact recipe Ina Garten, the Barefoot Contessa herself, would approve of—echoing her celebrated Roasted Artichoke Salad and her love for recipes that blend rustic freshness with refined presentation. Simple enough for a weekday lunch, sophisticated enough for entertaining, and endlessly customizable, this dish transforms humble ingredients into something that feels undeniably special.

This guide explores every detail, from ingredient selection to serving tips, so you can master not just one recipe but the art of crafting perfect Mediterranean-inspired salads.

Artichoke and Hearts of Palm Salad: The Ultimate Recipe for a Refreshing, Elegant Side

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A refreshing, Mediterranean-inspired salad made with tender artichoke hearts, subtly sweet hearts of palm, and a citrus vinaigrette. Light, elegant, and ready in minutes.

• Author: Chef Emily
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-cook
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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• 1 can (14 oz) artichoke hearts, rinsed and quartered
• 1 can (14 oz) hearts of palm, sliced into rings
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 2 tbsp chopped parsley or basil
• ¼ cup grated Parmesan (optional)
• 4 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tbsp white wine vinegar
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and black pepper, to taste

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Instructions

1. Drain and rinse artichoke hearts and hearts of palm. Pat dry and prep into bite-sized pieces.
2. Halve cherry tomatoes, slice red onion thinly, and chop herbs.
3. In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.
4. In a large bowl, combine vegetables and drizzle with dressing.
5. Toss gently to coat. Chill for at least 30 minutes before serving.
6. Garnish with fresh herbs, Parmesan, or lemon zest as desired.

Notes

For best flavor, serve chilled and let rest for at least 30 minutes before serving.

Optional: Add toasted pine nuts or cooked grains like quinoa for a heartier version.

Substitute hearts of palm with sliced celery or jicama if needed.

Nutrition

• Serving Size: 1 bowl
• Calories: 180
• Sugar: 2g
• Sodium: 260mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 3g
• Cholesterol: 3mg

Decoding the Ingredients: Why This Combination Works

The charm of this salad is rooted in its balance of textures and flavors. Each ingredient contributes something unique, resulting in a dish that’s satisfying yet refreshing.

Artichoke Hearts: Earthy and Tender

Artichoke hearts, whether canned, jarred, or freshly cooked, are tender yet substantial. Their nutty, mild bitterness offsets the sweet acidity of the dressing beautifully. If you’re using canned or jarred artichokes, rinse them well to remove any excess brine. Fresh artichokes offer unmatched depth but require more preparation, boiling or steaming until the leaves pull away easily and the heart is soft.

Not only are they flavorful, but artichokes also bring a nutritional boost. They’re rich in fiber, antioxidants, and compounds like cynarin that support healthy digestion and liver function.​

Hearts of Palm: Mild and Slightly Sweet

Hearts of palm add a luxurious touch. Their unique firm-yet-tender bite contrasts perfectly with the creamy texture of the artichoke hearts. Often sold in jars or cans, these ivory-white stems are rich in minerals like potassium and zinc. Slice them into rings before adding to your salad for a delicate presentation.

Supporting Cast: Vegetables and Garnishes

To elevate your salad further, include colorful, complementary ingredients such as

• Cherry tomatoes, for juiciness and brightness
• Sliced red onions, for a peppery contrast
• Black olives or capers, to enhance the briny note
• Fresh herbs, like parsley or basil, for aroma and depth
• Grated Parmesan, which ties everything together with salty, nutty umami

The Dressing: A Bright, Balanced Emulsion

At the heart of this recipe is a dressing that enlivens each bite. Olive oil, lemon juice, and a splash of white wine vinegar form the base. Whisk them together with minced garlic, Dijon mustard, salt, and pepper for a silky emulsion that coats rather than drowns the ingredients.

If you’d like to deepen the Mediterranean profile, try blending in a teaspoon of pesto, especially a lemon-artichoke pesto variation like the one featured in our upcoming article “Pesto Citron-Artichaut: La Recette Qui Change du Basilic.”

Step-by-Step Recipe: Building the Perfect Artichoke and Hearts of Palm Salad

Follow these steps to ensure a dish that’s crisp, flavorful, and beautifully presented.

Step 1: Ingredient Prep

1. Drain and rinse: canned artichoke hearts and hearts of palm thoroughly to remove excess salt and brine.
2. Slice and chop: Cut the artichokes into quarters, and slice the hearts of palm into neat rings for visual appeal.
3. Add vegetables: Halve cherry tomatoes, thinly slice red onions, and chop fresh herbs.

Pro tip: If you’re including leafy greens such as arugula, add them at the last minute for the perfect balance of texture and flavor.

Step 2: Whisking the Dressing

In a small bowl, combine:

• 4 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste

Whisk until the mixture emulsifies, creating a creamy, glossy consistency. For an aromatic twist, you can replace part of the lemon juice with orange zest or champagne vinegar.

Step 3: Combining and Tossing

In a large serving bowl, layer the artichokes, hearts of palm, tomatoes, and onions. Pour the dressing over and toss gently with wooden spoons to prevent the ingredients from breaking apart. The goal is a light, even coating.

Let the salad chill in the refrigerator for at least 30 minutes before serving. This resting period allows the flavors to mingle, creating harmony between the acidity and the creamy textures.

Recipe Variation: The Creamy Upgrade

If you love artichoke dip, you can create a creamy version of this salad by borrowing its classic ingredients.

• Combine a spoonful of Greek yogurt or sour cream with a small amount of the vinaigrette for a lighter creamy base.
• Add grated Parmesan or crumbled feta for a salty, tangy flavor contrast.
• Mix in roasted garlic or a dollop of mayonnaise to increase richness while maintaining balance.

This creamy variation transforms the dish from a crisp starter to a heartier side dish perfect for a buffet or potluck. For additional creative appetizer ideas, see our related recipe, “Artichoke Dip Gluten Free: Recipe and Tips for a Successful Appetizer.”

Expert Tips for Maximum Freshness and Flavor

1. Rinse Properly: Excess brine can overpower delicate flavors. A quick rinse ensures balance.
2. Quality Oil Matters: Always use cold-pressed extra virgin olive oil. Its fruity depth elevates the dressing.
3. Serve Chilled: This salad should be served very cold to highlight its natural crunch and acidity.
4. Add Contrast: Sprinkle toasted pine nuts, sunflower seeds, or citrus zest right before serving.
5. Customize It: For a protein-rich version, top with grilled shrimp, tuna, or chickpeas.

And for creative presentations, you can layer the salad tall in a glass goblet for an elegant dinner, wide on a platter for easy serving, or molded into individual portions for buffets.​

Pairing Suggestions: What Goes Best with This Salad

This versatile salad pairs well with many mains. Consider serving it with:

• Lemon-herb grilled chicken, whose zest matches the salad’s acidity.
• Oven-baked salmon, offering a rich, buttery contrast.
• Seafood medley, which complements its coastal Mediterranean inspiration.
• For vegetarians, a quinoa tabbouleh or roasted vegetable couscous makes a great pairing.

FAQ: artichoke and hearts of palm salad Questions Answered

Conclusion: A Simple Dish, Perfectly Executed

This artichoke and hearts of palm salad captures everything that makes Mediterranean cuisine so beloved: simplicity, balance, and freshness. The artichoke brings its earthy, nutty backbone; the hearts of palm offer lightness and crunch; and the lemony vinaigrette binds it all together into a bright, unforgettable experience.

Served as a side dish, an appetizer, or the centerpiece of a summer meal, it’s proof that elegance need not be complicated. Once you taste the harmony of flavors, you’ll understand why this combination is a staple across coastal kitchens worldwide.

If you loved this recipe, explore our upcoming artichoke-focused series, featuring:

• artichoke mushroom pasta, A simple and delicious pasta
• Artichoke Francese: the guide to Italian elegance
• Lemon and artichoke pesto: a recipe that’s a change from basil

Each of these connects back to this foundation, building your complete culinary guide to cooking with artichokes the Mediterranean way.