Raw Artichoke, Cured Olive, and Sun-Dried Tomato Salad

Raw Artichoke, Cured Olive, and Sun-Dried Tomato Salad

Vicky Cohen and Ruth Fox


  • large lemon, halved
  • 10  olive oil-cured black olives, pitted and halved
  • 1 Tablespoon  lemon juice
  • oil-packed sun-dried tomatoes, chopped
  • 5-6  chives, chopped
  • 1 Tablespoon  extra-virgin olive oil
  •  Pinch of  salt
  • large artichokes

Love artichokes? We do, too. Their herbaceous, slightly nutty flavor is so refreshing on a hot day, especially when combined with some sweet sun-dried tomatoes and rich, ripe black olives for a simple salad that would go well with your favorite pasta.

Click here to see 7 No-Cook Side Dishes.


Squeeze the lemon juice into a medium-sized bowl with some water and place the lemons in the water.

Cut across about 3/4 of the top part of the artichoke, so you're left with the base and some of the stem. Remove the outer leaves until you reach the lighter, paler ones. With a knife, peel off the outer layer of the stem. Using a sharp paring knife, carefully remove the "hairy" part of the heart until it’s completely clean. Place the clean artichoke hearts in the lemon water as you go.

Then slice them thinly and plate. Top with the olives, sun-dried tomatoes, and chives. Season with the salt and drizzle with the olive oil and lemon juice. Toss gently.

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