Grilled Artichoke & Butter Bean Salad with Gremolata Dressing Recipe
This vibrant Grilled Artichoke & Butter Bean Salad with Gremolata Dressing is a fresh, flavorful, and protein-packed dish perfect for a light lunch or dinner. Charred artichoke hearts and creamy butter beans are tossed in a zesty gremolata dressing, accompanied by a tangy tofu ricotta and crispy fried capers, delivering a delightful combination of textures and bright Mediterranean-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
For the Salad:
- 1 tbsp olive oil (plus extra for frying)
- 390 g can artichoke hearts, drained and halved
- 400 g butter beans, drained and rinsed
- 200 g extra firm tofu
- 1 tbsp nutritional yeast
- Juice of 1 lemon
- 1 tbsp capers
- Salt and freshly ground black pepper, to taste
- Lemon zest, for serving
- Crusty bread, to serve
For the Gremolata Dressing:
- 30 g fresh parsley, hard stems removed and finely chopped
- 2 garlic cloves, minced
- Zest and juice of 1 lemon
- Extra virgin olive oil, enough to cover and mix (about 3-4 tbsp)
- Pinch of salt and freshly ground black pepper
Instructions
- Prepare the gremolata: In a small bowl, combine the finely chopped parsley, minced garlic, lemon zest, lemon juice, salt, and black pepper. Add enough extra virgin olive oil to lightly cover the mixture and stir gently to combine. Adjust the seasoning with extra lemon juice, salt, or pepper as needed to balance the flavors.
- Grill the artichokes: Heat a glug of olive oil in a griddle pan over medium-high heat. Once hot, place the drained and halved artichoke hearts on the pan. Grill for 2-3 minutes on each side until they develop dark golden, charred griddle marks.
- Combine salad ingredients: In a mixing bowl, gently toss the warm grilled artichokes with the drained butter beans. Add a few spoonfuls of the gremolata dressing and a pinch of salt. Stir well and allow the mixture to marinate for 15 minutes to absorb the flavors.
- Make tofu ricotta: In a blender, combine the extra firm tofu, nutritional yeast, lemon juice, 1 tablespoon water, and a pinch of salt. Blend until the mixture is thick and creamy, resembling ricotta cheese. Taste and adjust seasoning if necessary.
- Fry the capers: Heat a small glug of olive oil in a frying pan over medium heat. Pat the capers dry with paper towels to remove excess moisture, then add them to the pan. Fry for about a minute until the capers are crisp and golden.
- Assemble and serve: Spread the tofu ricotta evenly over the base of a serving plate. Arrange the marinated butter bean and grilled artichoke mixture on top. Sprinkle with the crispy fried capers and a generous grating of lemon zest. Finish with freshly cracked black pepper. Serve with crusty bread on the side if desired.
Notes
- The gremolata can be made ahead and kept refrigerated to develop even more flavor.
- Extra firm tofu ensures a creamier ricotta texture; pressing the tofu before blending can help remove excess moisture.
- If you prefer, you can use fresh artichokes, but canned artichoke hearts are more convenient and still flavorful.
- Adjust the seasoning of the tofu ricotta and gremolata according to taste for optimal balance.
- Serve this salad as a light meal or as a side dish alongside grilled vegetables or bread.
Keywords: grilled artichoke salad, butter bean salad, gremolata dressing, tofu ricotta, vegan salad, Mediterranean salad
