Easy & Fresh Tuscan Artichoke & Tomato Salad
This Tuscan Artichoke and Tomato Salad takes mere minutes to whip up! Whether you're looking for the perfect side dish for your next potluck, a light lunch, or just want something incredibly delicious and healthy, this salad is about to become your new go-to. It’s so simple, so fresh, and so utterly memorable.
Equipment
- Large bowl
- Small bowl or a jar with a lid
- Spoon
- Spatula
- Paper towel for drying chickpeas
Ingredients
Salad Ingredients
- 10 ounces cherry tomatoes Halved
- 0.5 medium red onion Thinly sliced
- 1 jar marinated artichoke hearts 12 ounce jar, strained well
- 1 can cooked chickpeas 15 ounce can, strained, rinsed, and dried
- 2 Tablespoons fresh basil Cut into thin strips (chiffonade)
- 2 Tablespoons fresh chives Finely diced
- 1 Tablespoon capers Drained
Tuscan Vinaigrette
- 0.25 cup olive oil Use a good quality extra virgin olive oil
- 2 Tablespoons red wine vinegar Classic and tangy
- 1 teaspoon dried parsley A pantry staple
- 0.25 teaspoon salt Start with ¼ teaspoon and add more to your taste
- 0.5 teaspoon garlic powder or 1 minced garlic clove
- 0.25 teaspoon ground black pepper Freshly ground is always best
Instructions
- Prep Your Veggies & Legumes. Grab a large bowl. Add your halved cherry tomatoes, thinly sliced red onion, well-drained marinated artichoke hearts, and rinsed and dried chickpeas. Give them a little nudge to say hello to each other.
- Add the Fresh Herbs & Capers. Sprinkle in the fresh basil ribbons, finely diced chives, and the capers. See how colorful it's already getting?
- Whisk Up the Vinaigrette. In a small bowl or a jar with a lid, whisk together the olive oil, red wine vinegar, dried parsley, salt (start with ¼ teaspoon!), garlic powder (or minced fresh garlic), and black pepper. Whisk vigorously until it's well combined, or if using a jar, just screw on the lid and give it a good shake! I always give it a little taste at this stage to make sure the seasoning is just right for me.
- Dress the Salad. Pour the vinaigrette over the ingredients in the large bowl. Gently toss everything together using a spoon or spatula, making sure everything gets coated in that lovely dressing. Be gentle with the tomatoes so they don't completely fall apart.
- Taste and Adjust. Give the salad a little taste. Does it need a tiny pinch more salt? A little more pepper? Now's your chance to make it perfect for you!
- Serve! You can serve it right away, or let it sit for 10-15 minutes to let the flavors meld a bit. It's wonderful served at room temperature.
Notes
Tips for Success: Dry your chickpeas after rinsing to help dressing cling. Don't over-dress; start with most dressing and add more if needed. Letting the salad sit for 10-15 minutes before serving allows flavors to meld. You can prep ingredients and dressing ahead, storing separately and tossing before serving.
Storage: Store leftovers in an airtight container in the refrigerator for about 2-3 days. The red onion may get stronger, and fresh herbs may wilt slightly.
Substitutions & Additions: Try cannellini beans or lentils instead of chickpeas. Add diced cucumber, bell peppers, or spinach. Crumble in feta or shaved Parmesan. Make it a meal by adding grilled chicken, shrimp, or hard-boiled egg. Swap herbs for fresh oregano or parsley. Add red pepper flakes to the dressing for heat.
FAQs: You can use plain canned artichoke hearts (drain/rinse well, maybe add more salt/oil to dressing). The dressing can be made several days ahead and stored in the fridge (shake/whisk before use). Can be good for meal prep by storing salad ingredients and dressing separately.
Storage: Store leftovers in an airtight container in the refrigerator for about 2-3 days. The red onion may get stronger, and fresh herbs may wilt slightly.
Substitutions & Additions: Try cannellini beans or lentils instead of chickpeas. Add diced cucumber, bell peppers, or spinach. Crumble in feta or shaved Parmesan. Make it a meal by adding grilled chicken, shrimp, or hard-boiled egg. Swap herbs for fresh oregano or parsley. Add red pepper flakes to the dressing for heat.
FAQs: You can use plain canned artichoke hearts (drain/rinse well, maybe add more salt/oil to dressing). The dressing can be made several days ahead and stored in the fridge (shake/whisk before use). Can be good for meal prep by storing salad ingredients and dressing separately.