Description

This Tuscan Artichoke Tomato Salad is a light, refreshing, and flavorful dish that highlights the simplicity of Mediterranean cuisine. Made with tender artichoke hearts, juicy tomatoes, aromatic herbs, and rich extra virgin olive oil, this salad is packed with nutrients and vibrant flavors. A touch of balsamic vinegar or lemon juice enhances the taste, making it the perfect side dish or light meal.

Ideal for summer gatherings, quick lunches, or an elegant dinner pairing, this salad is not only easy to prepare but also incredibly customizable. Whether you serve it on its own, alongside grilled meats, or with a slice of crusty Tuscan bread, it’s sure to be a crowd-pleaser.

Ingredients

Scale

Salad Ingredients
10 ounces cherry tomatoes cut in half
½ 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 ½ cups cooked chickpeas)
2 Tablespoons fresh basil cut into thin strips
2 Tablespoons fresh chives finely diced
1 Tablespoon capers
Tuscan vinaigrette
¼ cup olive oil
2 Tablespoons red wine vinegar
1 teaspoon dried parsley
¼–1/2 teaspoon salt add more or less depending on preference
½ teaspoon garlic powder or 1 garlic clove finely minced
¼ teaspoon ground black pepper

Instructions

First, prep the veggies, herbs, and chickpeas. Cut the cherry tomatoes in half, thinly slice the red onion, finely chop the chives, and cut the basil into long thin strips. Stain the artichoke hearts from the liquid they are sitting in and set aside. Lastly, strain and rinse the canned chickpeas and then pat them dry before adding to the salad.
Next, make the Tuscan vinaigrette. Add the olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper to a bowl and whisk together.
To finish, put everything together. Add the chopped tomatoes, red onion, chives, basil, marinated artichoke hearts, chickpeas, capers, and vinaigrette to a bowl. Then mix together until all the veggies are coated.
Serve immediately or chill for 1-2 hours for an even better flavor. Enjoy!

Notes

If you want to add more veggies, chopped cucumber, pitted olives, or shredded carrot are all great options. This salad also tastes great over a bed of arugula greens.
This salad can be stored in a closed container in the fridge for up to 3 days. It is best eaten within the first two days for the freshest flavor.
I don’t recommend freezing this salad as it ruins the texture of the vegetables and herbs.