This Warm Salad with sauteed Artichoke Hearts, Roasted Peppers, and fresh Mozzarella with balsamic is served over cold, crunchy romaine lettuce. Great for lunch or dinner!
Warm Salad
I love salad, but sometimes having something warm feels more satiating, which is what I love about this easy salad. You can make it even more filling by adding some grilled chicken or shrimp for extra protein. If you love this easy warm salad recipe, you should also try this BBQ Chicken Salad, Blackened Chicken Salad, or this Rosemary Chicken Salad with Avocado and Bacon.
My girlfriend, who works at Da Angelo on Long Island, had been telling me about the warm salad they have as a special menu. Since I love everything they make at that restaurant, it sounded so good and simple. You saute all the ingredients in a skillet with balsamic and oil, adding the mozzarella at the very end. All this gets poured over your cold chopped greens. Verdict: I loved it, and it’s so easy to make!
How to Make Warm Salad with Artichokes
- Heat oil in a skillet over medium heat. Sauté the red onion for a couple of minutes until soft.
- Add the artichoke hearts, roasted peppers, and capers, drizzle the mixture with balsamic vinegar, and cook for one minute.
- Remove the pan from the heat and add mozzarella.
- Pour the veggies over romaine lettuce. Drizzle with a teaspoon of olive oil and season with salt and pepper.
Variations:
- Olives: Add kalamata or gaeta olives.
- Cheese: Swap mozzarella for feta cheese or halloumi.
- Bell Peppers: You can roast red bell pepper at home if you don’t want to buy roasted peppers or swap them for sun dried tomatoes.
- Protein: Add grilled chicken, shrimp, or salmon.
- Increase the servings: Double or quadruple the recipe to feed more.
More Artichoke Recipes You’ll Love:
- Brussels Chickpea Salad in a Jar with Artichokes
- One-Pot Chicken and Artichoke Cavatappi
- Italian-Stuffed Artichokes
- Chicken Thighs with Artichoke Hearts and Feta Cheese
- Spinach Artichoke Lasagna Roll-Ups
Warm Salad with Artichoke Hearts, Roasted Peppers, Mozzarella
Ingredients
- 2 teaspoons extra virgin olive oil, divided
- 1/4 cup chopped red onion
- 1/3 cup chopped roasted peppers
- 4 artichoke hearts, canned, cut in quarters
- 1 tablespoon capers
- 1 1/2 tablespoons balsamic vinegar
- 2 ounces diced fresh mozzarella
- 1 1/2 cups chopped romaine hearts
- pinch salt and black pepper, to taste
Instructions
- Heat a medium skillet over medium heat and add 1 teaspoon oil.
- Add the red onion and saute until soft, 2 to 3 minutes then add the artichoke hearts, roasted peppers, and capers, drizzle balsamic vinegar over everything and stir, cook until heated through, about 1 minute.
- Remove from heat and add the mozzarella.
- Plate the romaine in a large salad bowl and pour the warm ingredients over the lettuce.
- Drizzle with an additional teaspoon oil and season with salt and black pepper, to taste. Eat right away.
Last Step:
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- Olives: Add kalamata or gaeta olives.
- Cheese: Swap mozzarella for feta cheese or halloumi.
- Bell Peppers: You can roast red bell pepper at home if you don't want to buy roasted peppers or swap them for sun dried tomatoes.
- Protein: Add grilled chicken, shrimp, or salmon.
