Name: Tuscan Artichoke Tomato Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Tuscan
Ingredients: 10 ounces cherry tomatoes, halved; 1/2 medium red onion, thinly sliced; 1 (12 ounce) jar marinated artichoke hearts, drained; 1 (15 ounce) can cooked chickpeas, rinsed, drained, and dried (about 1 1/2 cups); 2 tablespoons fresh basil, cut into thin strips; 2 tablespoons fresh chives, finely diced; 1 tablespoon capers; 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

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Introduction

This Tuscan Artichoke Tomato Salad is a fresh and vibrant dish bursting with Mediterranean flavors. It combines juicy cherry tomatoes, marinated artichokes, and chickpeas with a tangy vinaigrette for a simple yet satisfying salad.

A white bowl filled with a colorful salad is set on a white marbled texture. The salad has three main layers: The bottom layer is yellow chickpeas giving a soft texture. The middle layer shows sliced bright red cherry tomatoes and white artichoke hearts with light green edges, both rough and juicy. On top, there are thin purple rings of red onions and small pieces of green herbs scattered all over to add freshness. The ingredients mix creates a fresh and vibrant look with contrasting colors and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 ounces cherry tomatoes (cut in half)
1/2 medium red onion (thinly sliced)
1 12 ounce jar of marinated artichoke hearts (strained from water/marinade)
1 15 ounce can of cooked chickpeas (strained, rinsed, and dried, about 1 1/2 cups)
2 Tablespoons fresh basil (cut into thin strips)
2 Tablespoons fresh chives (finely diced)
1 Tablespoon capers
1/4 cup olive oil
2 Tablespoons red wine vinegar
1 teaspoon dried parsley
1/4-1/2 teaspoon salt (to taste)
1/2 teaspoon garlic powder (or 1 garlic clove finely minced)
1/4 teaspoon ground black pepper

Instructions

Step 1: Prep the vegetables, herbs, and chickpeas. Cut the cherry tomatoes in half, thinly slice the red onion, finely dice the chives, and cut the basil into long thin strips. Drain the artichoke hearts from their marinade and set aside. Rinse and drain the canned chickpeas, then pat them dry.
Step 2: Make the Tuscan vinaigrette by whisking together olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper in a bowl until well combined.
Step 3: Combine the tomatoes, onion, chives, basil, artichoke hearts, chickpeas, capers, and vinaigrette in a large bowl. Toss gently until all ingredients are evenly coated with the dressing.
Step 4: Serve the salad immediately or chill it for 1-2 hours to allow flavors to meld. Enjoy!

Tips & Variations

For extra richness, add a sprinkle of crumbled feta or shaved Parmesan cheese before serving.
Swap fresh herbs like parsley or oregano for basil and chives to vary the flavor profile.
Use fresh garlic instead of garlic powder for a more pronounced garlic flavor.
Serve over a bed of arugula or mixed greens for a more substantial salad.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors will deepen as it sits, but note that the salad is best enjoyed fresh to maintain the texture of the vegetables. If chilled, bring it to room temperature before serving or add a splash of olive oil to freshen up the dressing.

How to Serve

A white bowl filled with a fresh salad showing multiple layers: the bottom layer has pale yellow chickpeas, topped with bright yellow artichoke halves positioned upright, thin curved slices of purple-red onion scattered evenly, and small, round, red cherry tomato halves placed throughout. Bright green chopped herbs and capers are sprinkled lightly on top, adding texture and color contrast, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of marinated ones?

Fresh artichokes require cooking and preparation, which is more time-consuming. Marinated artichoke hearts are a convenient option that adds flavor and soft texture without extra prep, but you can steam or roast fresh artichokes if preferred.

Is this salad suitable for meal prep?

Yes, this salad holds up well for 1-2 days in the fridge, making it great for meal prep. Keep the dressing separate if planning to store longer to prevent the vegetables from becoming soggy.