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Tuscan Artichoke Tomato Salad Recipe

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4.1 from 5 reviews

A fresh and vibrant Tuscan Artichoke Tomato Salad featuring cherry tomatoes, marinated artichoke hearts, chickpeas, and fresh herbs tossed in a zesty red wine vinaigrette. This quick and easy no-cook salad is perfect as a light lunch or a flavorful side dish for any Mediterranean-inspired meal.

Ingredients

Vegetables & Herbs

  • 10 ounces cherry tomatoes (cut in half)
  • 1/2 medium red onion (thinly sliced)
  • 2 Tablespoons fresh basil (cut into thin strips)
  • 2 Tablespoons fresh chives (finely diced)
  • 1 Tablespoon capers

Pantry & Canned Goods

  • 1 12-ounce jar of marinated artichoke hearts (strained)
  • 1 15-ounce can cooked chickpeas (strained, rinsed, and dried, about 1 1/2 cups)

Dressing

  • 1/4 cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 teaspoon dried parsley
  • 1/4 to 1/2 teaspoon salt (to taste)
  • 1/2 teaspoon garlic powder (or 1 garlic clove finely minced)
  • 1/4 teaspoon ground black pepper

Instructions

  1. Prep Ingredients: Cut the cherry tomatoes in half. Thinly slice the red onion. Finely chop the chives and cut the basil into long thin strips. Drain the marinated artichoke hearts, setting them aside. Rinse, drain, and dry the canned chickpeas to prepare them for the salad.
  2. Make Vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, dried parsley, salt, garlic powder, and ground black pepper until well combined to create the Tuscan vinaigrette.
  3. Toss Salad: In a large bowl, combine the prepared cherry tomatoes, red onion, chives, basil, marinated artichoke hearts, chickpeas, and capers. Pour the vinaigrette over the salad and gently toss everything together until all ingredients are evenly coated with the dressing.
  4. Serve or Chill: Serve the salad immediately for a fresh taste, or refrigerate for 1-2 hours to allow the flavors to meld and deepen before serving. Enjoy!

Notes

  • For best flavor, chill the salad for 1-2 hours before serving.
  • You can substitute fresh garlic in place of garlic powder for a stronger garlic flavor.
  • Add a sprinkle of freshly grated Parmesan cheese for an extra savory touch if desired.
  • This salad keeps well for up to 2 days refrigerated, though best enjoyed fresh.
  • Feel free to add a handful of arugula or baby spinach for more greens.

Find it online: https://cookedbysarah.com/tuscan-artichoke-tomato-salad-recipe/