Tuscan Artichoke Tomato Salad Recipe
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. Perfect as a light lunch, side dish, or a flavorful addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Tuscan, Italian
- Diet: Vegetarian
Ingredients
Scale
Salad 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
Vinaigrette
- 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
- Prep the vegetables and legumes: 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 and set aside. Rinse, drain, and pat dry the canned chickpeas to prepare them for the salad.
- Make the Tuscan vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, dried parsley, salt, garlic powder (or minced garlic), and black pepper until well combined and emulsified.
- Combine the salad: In a large mixing bowl, add the cherry tomatoes, red onion, chives, basil, marinated artichoke hearts, chickpeas, and capers. Pour the vinaigrette over the mixture and toss thoroughly until all ingredients are evenly coated with the dressing.
- Serve and chill: Serve the salad immediately for a fresh taste or refrigerate for 1 to 2 hours to enhance the flavors. Enjoy as a refreshing side or light meal.
Notes
- For a more intense garlic flavor, use one fresh garlic clove minced instead of garlic powder.
- Chilling the salad before serving really helps the flavors meld together beautifully.
- Make sure to pat the chickpeas dry to avoid watering down the salad.
- This salad keeps well for up to 2 days refrigerated but is best fresh.
- Feel free to customize the herbs based on availability; parsley or oregano can also work well.
Keywords: Tuscan salad, artichoke salad, tomato salad, chickpea salad, Mediterranean salad, vegetarian salad, no-cook salad, easy salad recipe
