Artichoke Salad

Known in Greece as: Anginares Salata

A Greek artichoke salad with potatoes, olives, and a lemony herb dressing.

TIME BREAKDOWN
Prep: 15 min
Cook: 30 min
Total: 45 minutes
Vegetarian
✅
Nuts
❌
Serves
4 - 6
Difficulty
Very Easy

Ingredients

  • 400g tin or jar artichoke hearts in water, drained and quartered
  • 500g new potatoes, scrubbed
  • 100g Kalamata olives, pitted and halved
  • 1 red onion, thinly sliced
  • 2 tbsp capers, rinsed
  • Large bunch fresh dill, roughly chopped
  • Large bunch fresh parsley, roughly chopped
  • Juice of 2 lemons
  • 100ml extra virgin olive oil
  • 1 tsp dried oregano
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Crumbled feta cheese (optional)

Method

  1. Place the new potatoes in a pot of cold salted water. Bring to a boil and cook for 15-20 minutes until tender when pierced with a knife. The time will depend on their size.

  2. Drain the potatoes and allow to cool until comfortable to handle. Cut them into bite-sized pieces (halves or quarters depending on size). You can peel them if you prefer, but the skins add nice texture and nutrients.

  3. Place the warm potato pieces in a large serving bowl. While they're still warm, season with salt and pepper and drizzle with a little of the lemon juice - warm potatoes absorb flavours better.

  4. Add the quartered artichoke hearts, olives, sliced red onion, and capers to the bowl.

  5. In a small bowl or jar, whisk together the remaining lemon juice, olive oil, oregano, minced garlic, salt, and pepper until well emulsified.

  6. Pour the dressing over the salad and toss gently to combine, being careful not to break up the potatoes too much.

  7. Add the chopped dill and parsley and toss again. The herbs should be generous and visible throughout the salad.

  8. Taste and adjust the seasoning. The salad should be tangy, herby, and well-balanced.

  9. Let the salad sit for 15-30 minutes at room temperature before serving to allow the flavours to meld.

  10. Serve at room temperature, scattered with crumbled feta if desired. This salad is substantial enough to serve as a light vegetarian main course, or as a side to grilled fish or chicken. It's particularly good with grilled octopus. The salad keeps well for 2 days in the fridge, though add the herbs fresh just before serving if making ahead.