This Mozzarella Tomato Artichoke Salad is made with sweet grape tomatoes, mozzarella cheese pearls, and marinated artichokes in Greek dressing. It's perfect for all your summertime cookouts and parties.
Image credit Laurie Farmer Frosting and a Smile This recipe was originally published on May 29, 2012.
I have been making this cherry tomato mozzarella salad for years! I was inspired by a salad like it that Walmart used to carry. It's incredibly easy to make, it takes less than 5 minutes to put together and then it sits in the fridge for four hours to let the flavors come together.
How to make Mozzarella Tomato Artichoke Salad
This tomato artichoke salad has just two packages of grape tomatoes (or an equal amount of garden fresh grape tomatoes), two cans or jars of marinated artichoke hearts (drained), and 16 ounces of mozzarella cheese pearls topped with Greek dressing, then seasoning with salt, pepper, and dried basil. Mix it up, cover, and refrigerate for four hours or up to overnight.
Image credit Laurie Farmer Frosting and a Smile
I serve this Mozzarella Tomato Artichoke Salad every summer at cookouts and parties and everyone loves it! Leftovers will keep in the refrigerator for 3-5 days.
Since summer is coming, though not fast enough for me, here are more of my favorite tomato recipes:
Bacon Cream Cheese Stuffed Cherry Tomatoes
This recipe is featured in Darn Good Eats, The Cookbook for Creative Chefs and Reluctant Cooks by the lovely Jodi Ambrose of Jodi Ambrose Blog.
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Mozzarella Tomato and Artichoke Salad
- 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
- Rinse tomatoes. Alternately layer tomatoes, mozzarella cheese and artichoke hearts in a large container.
- Pour dressing over the top and add basil, sea salt and pepper. Stir well, cover and refrigerate for at least 4 hours, preferably overnight
HI, Being a food lover and traveler I love to try this recipe once. Thanks for sharing keep it up.
Becca from ItsYummi! 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 🙂
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!
This looks delicious. I love artichokes. Thanks for sharing on Foodie Friends Friday
Thanks for sharing at FFF! This is one of my favorite salads!
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.
I'm not sure, I've never had a problem pinning from my own site. Maybe just something today?
Cindy @Hun... What's for Dinner? says
LOVING the flavours in this salad, Bernadette! Thanks so much for linking up to Simple Supper Tuesday :o)
Author Jodi Ambrose says
Mmmmm....drool....slurp... I'm sure this will be a cookbook favorite of everyone. Total yum!!!
Edwin Dosher says
Artichoke extract can help the body metabolism to become faster and also helps in toning down fats. .
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Walking On Sunshine says
I haven't tried fresh artichokes either! I usually jarred. Your salad looks really good! Thanks for sharing on Foodie Friends Friday! Please come back tomorrow to VOTE!
Marlys @Thisand That says
I have never tried artichoke, but this salad looks great and I think I will have to try it. Thanks for sharing on Foodie Friends Friday.
It's awesome! I like canned artichokes I want to try fresh, but they scare me a bit!
Cindy Kerschner says
Thanks for stopping by Foodie Friends Friday Linky Party! Come back Sunday and vote for your favorites!