Artichoke and Kalamata Olive Salad

Recipe by Chef Jonathan Bardzik

Sweet notes of popcorn shoots, artichoke hearts, Kalamata olives and white balsamic vinegar play off briny flavors for a light, yet hearty winter salad. Top with grilled chicken, salmon or cooked chickpeas if you want to add protein.


For salad:

  • 6 cups shoot salad blend
  • 1 can artichoke hearts, halved
  • 1 cups Kalamata olives, halved
  • 1/2 lb bocconcini–fresh Mozzarella balls-halved

For vinaigrette:

  • 1 clove garlic, minced
  • 1/3 cup white balsamic vinegar
  • 1 tsp Dijon mustard
  • 1/3 cup olive oil–the good stuff!


Make vinaigrette: Sprinkle garlic generously with salt. Using the flat side of a chef’s knife, mash into a paste. In a medium bowl combine garlic, vinegar and mustard. Season with salt and pepper. Whisk and let sit for 15-20 minutes while flavors combine. When ready to dress salad, drizzle in oil, while whisking, to form a creamy emulsion.

Assemble salad: Place greens in a large bowl and lightly dress with vinaigrette. Divide among 4 plates. Top with artichoke hearts, olives and cheese.