New this month
Tracy's Tomato Artichoke Rice Salad

Tracy's Tomato Artichoke Rice Salad


"This is a great cold salad dish with little preparation time. It has a Greek flair to it and is delicious. I always come home with an empty dish. The key to it is using fresh tomatoes if you have them. Hope you enjoy it as much as we have."
Added to shopping list. Go to shopping list.


15 m servings 190 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 190 kcal
  • 10%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 33.9g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 553 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Ready In

  1. In a large bowl, mix the reserved artichoke marinade, lemon juice, garlic, salt, and pepper. Gently mix the artichoke hearts, rice, tomatoes, onion, and olives into the bowl. Cover, and refrigerate until serving.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 23
  1. 31 Ratings

Most helpful positive review

I made this for an office potluck. Since it is a cold dish I did not need to worry about the heating, etc. Nice vegetarian dish. Good cold or hot. I added pine nuts for some extra crunch.

Most helpful critical review

I made a few changes, I used orzo instead of rice and halved cherry tomatoes. The salad is definitely better if its refrigerated overnight. If I made this again I'd add Parmesan cheese for some ...

Most helpful
Most positive
Least positive

I made this for an office potluck. Since it is a cold dish I did not need to worry about the heating, etc. Nice vegetarian dish. Good cold or hot. I added pine nuts for some extra crunch.

I contributed this dish as a vegan offering for my family's Thanksgiving dinner. It was a hit with vegans as well as with carnivores. Great dish for potluck, and very very easy.

Yum! I just tried this for the first time, and its a keeper. I only had a jar of regular un-marinated artichokes, so I needed to add a little greek dressing. I also added some pine nuts as sugge...

This great. Easy to make. I used green onions instead of red.

I thought this a little bland. I try to make the recipe as written the first time I make it but I did not have any black olives. I used green olives which is what I had on hand and some fresh ...

I gave it 4 stars because "as is" it needs a little bit of something. I added pine nuts as others suggested. I also added a dash more lemon juice and a liberal amount of greek seasoning. The ...

Had a chance to make this salad last minute when needed for a picnic... Added some feta cheese, cubed, as well as italian dressing instead of using the artichoke marinade (my artichokes were on...

Very tasty! I've made this recipe many times as a side dish or as a vegetarian wrap. I add toasted pine nuts too. I also like adding roasted red pepper to the mix for some extra color.

We liked this a lot! It could only get better if we'd have let it chill longer. Dinner couldn't wait, so it wasn't real cold but definitely worth the effort. I used the grease off of some bacon ...

Other stories that may interest you