Broccoli and Artichoke Salad

    1 day 10 minutes

    Fresh broccoli, red onion, black olives, diced tomatoes and artichoke hearts are tossed in Italian dressing then marinated overnight for a tasty picnic salad.

    24 people made this

    Serves: 8 

    • 3 heads fresh broccoli, diced
    • 1 red onion, diced
    • 220g black olives, pitted and sliced
    • 2 (280g) jars marinated artichoke hearts, sliced
    • 3 large tomatoes, diced
    • 3 bunches spring onions, diced
    • 1 cup (250ml) Italian salad dressing

    Preparation:10min  ›  Extra time:1day marinating  ›  Ready in:1day10min 

    1. In a large bowl, combine the broccoli, red onion, olives, artichoke hearts, tomatoes and spring onions.
    2. Add the desired amount of dressing, toss, cover and refrigerate for 24 hours. The dressing will serve as a marinade and the vegetables will remain fresh and crunchy, yet easy to chew.

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    Reviews in English (23)


    I made this for a group of 20 people at work and it was a total hit! Several people had never had artichoke hearts before and loved it. I will definitely make this again and again. The author it is right - it stays crunch and very tasty after 24 hours.  -  24 May 2001  (Review from Allrecipes USA and Canada)


    Was good immediately upon serving, but doesn't hold up well. If I make it again, I'll cut dressing. It was a little too soupy for me.  -  13 Nov 2001  (Review from Allrecipes USA and Canada)


    This is similar to my mom's broccoli salad but we add the following: kidney beans, Good Season's Zesty Italian you make yourself (much better than the bottled kind), garlic salt. Right before serving we add grated cheddar cheese and halved cherry tomatoes (makes it less soupy). Better after marinating for 2 days. Always a requested dish! This recipe is good with the artichoke hearts. Costco now sells jarred hearts of palm and that may be a good addition as well.  -  16 Jul 2004  (Review from Allrecipes USA and Canada)