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

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant artichoke, cherry tomato, and feta salad offers a sophisticated blend of Mediterranean flavours, making it an ideal choice for a light vegetarian lunch or an elegant starter. The base of peppery baby greens and sweet, colourful tomatoes is elevated by the addition of tangy marinated artichokes and salty feta cheese. A zingy shallot and Dijon vinaigrette ties the components together, providing a fresh and zesty finish that perfectly complements the rich textures of the salad.

To complete the dish, simple toasted baguette slices are transformed with a homemade artichoke and Parmesan pesto. These savoury crostini add a satisfying crunch and a boost of umami flavour to every bite. This recipe is wonderfully versatile and can be prepared in advance, making it a stress-free option for hosting friends or enjoying a healthy, colourful homemade meal.

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

  • 1 350g jar marinated artichoke hearts, drained

  • 3 tablespoons (packed) finely grated Parmesan cheese

  • 2 tablespoons olive oil

  • 60ml chopped shallot (about 1 large)

  • 60ml red wine vinegar

  • 2 tablespoons finely chopped fresh Italian parsley plus additional for sprinkling

  • 1 tablespoon whole grain Dijon mustard

  • 1 garlic clove, minced

  • 180ml olive oil

  • 12 1/2-inch-thick diagonal baguette slices, toasted

  • 3 140g packages mixed baby greens

  • 2 350g jars marinated artichoke hearts, drained

  • 1 350g container yellow and red cherry tomatoes, halved

  • 120g crumbled feta cheese (about 110g )

How to make Artichoke, Cherry Tomato, and Feta Salad with Artichoke-Pesto Crostini

Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.

Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.

Serve salad with crostini.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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