Mozzarella Tomato and Artichoke Salad

Mozzarella Tomato and Artichoke Salad-Mozzarella cheese pearls, sweet grape tomatoes, artichokes hearts, and Greek dressing combine in this Mozzarella Tomato and Artichoke Salad that is sure to be a hit at your next cookout!

Image credit Laurie Farmer Frosting and a Smile

I hope everyone in the US had a great Memorial Day Weekend! We did! We had our cookout on Sunday, and then on Memorial Day we went to my friend’s house for another cookout and swimming. Well, I didn’t swim, my not even three year old daughter told me I wasn’t allowed, only Daddy and her. Haha! She loved swimming with him. So much better than last year when she was terrified! Then today I made the Top 25 Foodie Mom Bloggers 2012 on Circle of Moms!! I ended up in 12th place thanks to my wonderful friends and fans!

Mozzarella Tomato and Artichoke Salad- Mozzarella cheese pearls, sweet cherry tomatoes, and artichoke hearts make the perfect summer salad!

Image credit Laurie Farmer Frosting and a Smile

For our cookout we had barbecued chicken legs, cheeseburgers, hotdogs, and two salads. One, this Mozzarella Tomato and Artichoke salad I made up several years ago after the place I worked at during that time stopped selling a similar version. My recipe is actually what started it all. I had loved cooking for years and when three of my friends asked me for the recipe within a few days, I decided to start my Facebook page My Crazy Kitchen. The blog came less than 6 months later, and I love doing it! Both of them!!


Mozzarella Tomato and Artichoke Salad
Prep time
Cook time
Total time
Juicy tomatoes, mozzarella cheese balls, and diced artichokes come together in this wonderful summer salad.
Recipe type: Salad
Serves: 6-8
  • 2 pints grape tomatoes
  • 16 ounces mozzarella cheese pearls ( I have used the slightly bigger cheese balls in the past) drained
  • 2 cans quartered artichoke hearts, drained and broken apart ( still large pieces)
  • 1 bottle Kens Greek Dressing
  • pinch each dried basil, coarse sea salt, and fresh ground pepper
  1. Rinse tomatoes. Alternately layer tomatoes, mozzarella cheese and artichoke hearts in a large container.
  2. Pour dressing over the top and add basil, sea salt and pepper. Stir well, cover and refrigerate for at least 4 hours, preferably overnight
Cook time indicates chill time.


This is a favorite of my mother’s, sister, and several friends, and mine!


The other salad we served was Shrimp with Papaya Salsa, which I will post separately.

This recipe is now featured on Walking on Sunshine and Foodie Friends Friday

AND this recipe is also featured in Darn Good Eats, The Cookbook for Creative Chefs and Reluctant Cooks by the lovely Jodi Ambrose of


  1. Aviva says

    Hi i think your blog provider is having a problem i cannot pin this and also another from a different blog same provider! I can pin other sites fine.

  2. says

    I know it’s weird to say this, but I’ve never had artichokes in anything except for a hot dip. I get a little gaggy when I see them jarred, but they must be good, because SO many people use them! I’m curious to try them now :)

    • Bernadette says

      They are good. I’ve heard the fresh one’s are really hard to work with, so I haven’t attempted that yet, but that’s part of the reason I love this recipe. Basically just pour everything into a bowl and stir, simple!


  1. […] because I like most of them, or I wouldn’t have blogged them. I guess I would have to say my Mozzarella Tomato Artichoke Salad, because it’s the recipe that started it all, the Facebook page and then the blog, because a […]

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