Arugula, Artichoke & Cherry Tomato Salad with Pesto Vinaigrette

Forget boring side salads. This one’s got bite: peppery baby arugula, tangy marinated artichoke hearts, and juicy cherry tomatoes all dressed in a vibrant pesto vinaigrette that takes seconds to whisk together.

The trick? Red wine vinegar cuts through the richness of basil pesto, creating a dressing that clings to every leaf.

Toss and serve immediately while the arugula stays crisp and the tomatoes still have that fresh-picked pop.

Pro Tips

• Use jarred pesto: Store-bought basil pesto works perfectly here; save your homemade stuff for pasta
• Drain artichokes: Pat them dry with paper towels so excess oil doesn’t make the salad greasy
• Cherry tomato swap: Regular tomatoes work fine; just dice them small for even distribution
• Serve immediately: Arugula wilts fast once dressed, so toss right before serving

Variations

• Add shaved Parmesan curls on top for salty richness
• Toss in toasted pine nuts or sunflower seeds for crunch
• Include fresh mozzarella pearls for a heartier lunch salad