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Artichoke & Prosciutto Salad

The Bubbly Hostess

Artichoke & Prosciutto Salad

Artichokes, prosciutto, olives, basil…and OK, even tomatoes…what’s not to love?

Story by Heather Sneed, Friend of Seville

Neighborhood Sponsor:

I am not a huge fan of tomatoes that are not made into a salsa or pasta sauce but even threw in some cherry tomatoes for myself…quartered, of course, not whole.

The beauty of this salad is that you could also skewer most of the ingredients and make an appetizer out of it.

This is a super easy dish — perfect for lunch with some of your friends and neighbors in Seville or even as a first course at a dinner party.

You could certainly add some of your favorite ingredients into it as well.

As we head into the New Year and think about “salads” — while this isn’t the healthiest, it’s definitely one to try because it is so yummy!

Artichoke & Prosciutto Salad
Serves 4

12 oz bottle of marinated quartered artichokes, drained
10–12 cherry tomatoes, halved
1 cup halved Kalamata olives
8 thin slices of prosciutto, cut into strips
1 tablespoon fresh julienned basil leaves
4 oz burrata, cut into bite-sized pieces fresh basil sprigs, to garnish

4 tablespoons olive oil
2 tablespoons red wine vinegar
2 small garlic cloves, crushed
2 tablespoons coarse-ground Dijon mustard
Salt and pepper, to taste

Combine the artichokes, tomatoes, olives, and prosciutto in a mixing bowl. Toss to combine.

To make the dressing, put all of the ingredients into a jar with a lid and shake well until all of the ingredients are combined.
Pour the dressing over the salad and toss together.

Divide the salad among four individual plates and sprinkle the torn basil on top. Add the pieces of burrata to each plate, then garnish each with basil sprigs.

Serve immediately.

Neighborhood Sponsor:

You can also visit my site at to read more details about the party, the cake, and the favors including links to products. You can also find The Bubbly Hostess on Facebook, Instagram, Pinterest, and Twitter – I always love new followers!

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