Artichoke Caprese Salad

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Serves: 2
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Prep Time: 10 Minutes
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Dietary Preferences:



  • 2 cooked Ocean Mist Farms artichokes, quartered (discard petals and fuzzy choke)
  • 2 large ripe tomatoes, cut into 8 slices
  • 8 slices of fresh mozzerella cheese
  • 8 large fresh basil leaves
  • Balsamic vinegar, to taste
  • Olive oil, to taste
  • Salt & pepper, to taste


  1. Quarter the artichokes. Both artichokes should make 8 slices total. On a large serving plate, place alternating slices of tomato, cheese, basil leaf and artichoke so each one overlaps the other.
  2. Sprinkle with salt and pepper and drizzle balsamic vinegar and olive oil over salad. Serve with warm crusty bread!
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