Mozzarella Tomato Artichoke Salad

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:

Crispy Fried Green Tomatoes 

Bacon Cream Cheese Stuffed Cherry Tomatoes 

Italian Tomato Ricotta Pie 

Homemade Tomato Basil Sauce 

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

Prep Time

4 hrs 5 mins

Total Time

4 hrs 5 mins

 

Juicy tomatoes, mozzarella cheese balls, and diced artichokes come together in this wonderful summer salad.

Course: Salad

Servings: 6

Calories: 390 kcal

Author: Bernadette

Ingredients

• 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

Instructions

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

Recipe Notes

Cook time indicates chill time.

Nutrition Facts

Mozzarella Tomato and Artichoke Salad

Amount Per Serving

Calories 390 Calories from Fat 315

% Daily Value*

Fat 35g54%

Saturated Fat 8g50%

Cholesterol 27mg9%

Sodium 221mg10%

Potassium 373mg11%

Carbohydrates 11g4%

Fiber 2g8%

Sugar 5g6%

Protein 14g28%

Vitamin A 2315IU46%

Vitamin C 24.6mg30%

Calcium 289mg29%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.