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Artichoke Caprese Platter

I dressed up the classic Italian trio of mozzarella, tomatoes and basil with marinated artichokes. It looks so yummy on a pretty platter set out on a buffet. Using fresh mozzarella is the key to its great taste. —Margaret Wilson, San Bernardino, California
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    12 servings


  • 2 jars (7-1/2 ounces each) marinated artichoke hearts
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 6 plum tomatoes, sliced
  • 1 pound fresh mozzarella cheese, sliced
  • 2 cups loosely packed fresh basil leaves
  • Coarsely ground pepper, optional


  • Drain the artichokes, reserving 1/2 cup marinade. In a small bowl, whisk vinegar, oil and the reserved marinade.
  • On a large serving platter, arrange the artichokes, tomatoes, mozzarella cheese and basil. Drizzle with vinaigrette. If desired, sprinkle with coarsely ground pepper.
Nutrition Facts
1/2 cup: 192 calories, 16g fat (7g saturated fat), 30mg cholesterol, 179mg sodium, 5g carbohydrate (2g sugars, 1g fiber), 7g protein.

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Average Rating:
  • Edna
    Jan 21, 2020

    We liked this version of a caprese salad from our usual balsamic dressing version. I brought this to a football party potluck. We accompanied the salad with baguette slices and we didn't have anything left.

  • Naomie
    Jun 12, 2019

    Marvelous salad! We added olives. Not a bite left!

  • Babsy_Boop
    Feb 4, 2018

    No comment left

  • cindiak
    Nov 22, 2014

    Delicious! I took this to a party and everyone loved the addition of artichokes.

  • gigard56
    Mar 22, 2013

    I made for a baby shower luncheon and received requests to make again

  • lsscancun
    Feb 20, 2008

    No comment left