1. Drain the Artichokes

Place the artichokes in a colander and let the loose packing liquid drain away. Quarter whole hearts or trim oversized pieces. Blot gently with paper towels to remove surface moisture.

Do not squeeze the hearts firmly. Their tender leaves should stay attached as much as possible. Transfer to a large bowl with room for the remaining ingredients.

2. Prepare the Olives

Drain and inspect the Kalamata, green, and Castelvetrano olives. Remove any pits or fragments and halve larger pieces. Measure the stated amounts after draining.

Taste one olive from each variety. If a particular product is unusually salty, rinse that portion briefly and drain thoroughly before adding. This is easier than trying to correct an overly salty finished bowl.

3. Slice the Vegetables and Garlic

Drain the roasted peppers, slice into short strips, and add to the bowl. Thinly slice the onion and garlic. Chop the parsley and basil, keeping basil separate if reserving it for later.

If using the optional garlic blanch, place the slices briefly in boiling water for about thirty seconds, then drain, cool, and blot. Keep the salad ingredients chilled while finishing preparation.

4. Whisk the Marinade

Combine olive oil, red wine vinegar, lemon juice, Dijon, oregano, Italian seasoning, red pepper flakes, and black pepper. Whisk until blended, leaving salt out initially.

Taste a little dressing with a piece of artichoke rather than alone. Its balance on the ingredients matters more than whether a spoonful of concentrated vinaigrette tastes sharp by itself.

5. Combine the Main Ingredients

Add the olives, peppers, onion, and sliced garlic to the artichokes. Fold gently with a broad spoon so the components are distributed without breaking the hearts apart.

A few loose artichoke leaves are normal. Avoid vigorous shaking at this stage, especially with very tender jarred artichokes. Gentle folding keeps the presentation clearer.

6. Dress Gradually

Pour about two-thirds of the dressing over the mixture and toss gently. Add the remainder as needed for a well-coated salad. Oil-packed ingredients may leave enough residual oil that you prefer less dressing.

Complete submersion is unnecessary. Do not add extra oil simply to raise the liquid level. If retaining unused fresh-garlic-contact dressing, refrigerate it promptly and use within the same short storage window.

7. Add Herbs and Optional Feta

Fold in the parsley and basil if serving the same day. Add feta gently if using, leaving some visible crumbles rather than stirring until it disappears into the dressing.

Taste a combined bite and add salt only if needed. Feta can make a notable difference, so do not finalize the salt before adding it. Extra black pepper or lemon may be preferable to more salt.

8. Cover and Refrigerate

Transfer to a clean covered container and refrigerate promptly at 40°F or below. Marinate at least two hours, or up to four hours for a convenient serving schedule.

Stir gently once or twice during the rest if practical. The upper pieces do not need to remain submerged; redistributing the dressing is enough for this fresh salad.

9. Finish and Serve

Toss gently before serving and add reserved basil if applicable. Spoon a little dressing from the bottom over the serving portion. Garnish with additional herbs only if desired.

If cold olive oil has clouded or firmed, let the serving portion stand briefly for a few minutes and stir to loosen. Keep the main container refrigerated rather than leaving the whole batch out to warm.