Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Arugula Salad with Pesto Vinaigrette

Christopher Hirsheimer

Servings: four.

This is the perfect rush-hour dinner salad made fabulous with a couple of pantry staples: artichoke hearts and pesto. Effortless never tasted so good!

This recipe is excerpted from The Food You Crave by Ellie Krieger. Learn more here.


  • 1 medium ripe tomato, cored and chopped (about 1 cup)
  • 1 cup jarred artichoke hearts packed in water, drained, rinsed, and quartered
  • 5 oz. baby arugula (about 5 cups lightly packed)
  • 2 Tbs. red wine vinegar
  • 2 Tbs. basil pesto (homemade or store-bought)


  • Arrange the tomato and artichoke hearts over a bed of arugula. Whisk together the vinegar and pesto, drizzle over the salad, and serve.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial