Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini

Health score
8%
Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini
45 min.
12
140kcal

Suggestions


Elevate your dining experience with this delightful Artichoke, Cherry Tomato, and Feta Salad paired with Artichoke-Pesto Crostini! Perfect for gatherings or casual family meals, this vibrant dish encapsulates the essence of Mediterranean flavors while being remarkably simple to prepare.

The crunchy, toasted baguette slices bring a perfect contrast to the fresh salad, offering a satisfying bite that complements the rich, creamy feta and the tangy marinated artichokes. Each mouthful bursts with an explosion of colors and textures, making it a feast for both the eyes and the palate. The inclusion of juicy cherry tomatoes and mixed baby greens adds a lovely freshness, while the homemade pesto crostini takes the dish to new heights.

Not only is this salad a showstopper, but it also fits into a healthy dining lifestyle, with a modest calorie count of just 140 kcal per serving. It's versatile too, serving beautifully as a side dish, antipasto, starter, or even a delightful snack for a casual get-together. With the option to prepare some elements ahead of time, this dish allows you to enjoy stress-free hosting.

Gather your friends and family around the table and let this Artichoke, Cherry Tomato, and Feta Salad shine as a centerpiece of your next meal. Your guests will be raving about the flavors long after the last bite!

Ingredients

  • 12.5 inch crusty baguette toasted
  • ounces feta cheese crumbled
  •  garlic clove minced
  • 24 ounce marinated artichoke drained
  • 15 ounce the salad mixed
  • 0.8 cup olive oil 
  • tablespoons parmesan cheese packed finely grated ()
  • tablespoons parsley fresh italian finely chopped for sprinkling
  • 0.3 cup red wine vinegar 
  • 0.3 cup shallots chopped ( 1 large)
  • tablespoon coarse mustard whole
  • 12 ounce cherry tomatoes red yellow halved

Equipment

  • bowl
  • whisk

Directions

  1. Place all ingredients in processor.Blend until finely chopped. Season to tastewith salt and pepper. DO AHEAD: Can bemade 1 day ahead. Cover and chill.
  2. Whisk shallot, vinegar, 2tablespoons chopped parsley, mustard, andgarlic in medium bowl. Gradually whisk inoil. Season to taste with salt and pepper.DO AHEAD: vinaigrette can be made 1 dayahead. Cover and chill.
  3. Spread 1 tablespoon pesto over eachbaguette slice.
  4. Sprinkle parsley over crostini.
  5. Mix baby greens, artichoke hearts,and cherry tomatoes in very large bowl.Toss with enough dressing to coat lightly.
  6. Sprinkle feta over.
  7. Serve salad with crostini.

Nutrition Facts

Calories140kcal
Protein9.95%
Fat67.18%
Carbs22.87%

Properties

Glycemic Index
18.56
Glycemic Load
1.21
Inflammation Score
-7
Nutrition Score
6.9056520889635%

Flavonoids

Apigenin
1.45mg
Luteolin
0.03mg
Kaempferol
0.01mg
Myricetin
0.11mg
Quercetin
0.2mg

Nutrients percent of daily need

Calories:140.04kcal
7%
Fat:10.37g
15.95%
Saturated Fat:2.42g
15.11%
Carbohydrates:7.94g
2.65%
Net Carbohydrates:6.31g
2.3%
Sugar:1.81g
2.01%
Cholesterol:9.5mg
3.17%
Sodium:388.95mg
16.91%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.46g
6.91%
Vitamin C:27.98mg
33.92%
Vitamin A:1216.14IU
24.32%
Vitamin K:13.69µg
13.03%
Calcium:83.79mg
8.38%
Vitamin B2:0.12mg
7.02%
Phosphorus:69.52mg
6.95%
Fiber:1.63g
6.51%
Folate:25.51µg
6.38%
Iron:1.14mg
6.36%
Manganese:0.13mg
6.25%
Vitamin B6:0.12mg
5.81%
Potassium:159.2mg
4.55%
Selenium:3.11µg
4.45%
Vitamin E:0.59mg
3.93%
Vitamin B1:0.06mg
3.83%
Zinc:0.5mg
3.34%
Vitamin B12:0.18µg
2.94%
Vitamin B3:0.59mg
2.94%
Magnesium:11.6mg
2.9%
Copper:0.05mg
2.66%
Vitamin B5:0.21mg
2.07%
Source:Epicurious