Name: Tuscan Artichoke Tomato Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Tuscan
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 cooked chickpeas); 1 tablespoon capers; 2 tablespoons fresh basil (cut into thin strips); 2 tablespoons fresh chives (finely diced); 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

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Introduction

This Tuscan Artichoke Tomato Salad is a vibrant and refreshing dish that combines fresh vegetables with flavorful marinated artichokes and a tangy vinaigrette. Perfect as a light lunch or a side, it brings the taste of Italy straight to your table.

A close-up of a white bowl filled with a colorful salad featuring one main layer of round beige chickpeas scattered throughout, mixed with bright red halved cherry tomatoes, and topped with pale yellow artichoke hearts cut into halves and quarters, layered on top with thin slices of purple-red onion rings and chopped green herbs evenly spread over the salad. The bowl is set on a white marbled texture surface. 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 cooked chickpeas)
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 (adjust to taste)
1/2 teaspoon garlic powder (or 1 garlic clove finely minced)
1/4 teaspoon ground black pepper

Instructions

Step 1: Prepare the vegetables, herbs, and chickpeas. Cut the cherry tomatoes in half, thinly slice the red onion, finely chop the chives, and cut the basil into thin strips. Drain the artichoke hearts from their liquid and set aside. Strain, rinse, and pat dry the canned chickpeas.
Step 2: Make the Tuscan vinaigrette by whisking together the olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper in a bowl until well combined.
Step 3: In a large bowl, combine the cherry tomatoes, red onion, chives, basil, marinated artichoke hearts, chickpeas, and capers. Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
Step 4: Serve the salad immediately or chill it in the refrigerator for 1-2 hours to allow the flavors to meld before serving. Enjoy!

Tips & Variations

For extra freshness, add a handful of arugula or spinach just before serving.
Substitute fresh garlic for garlic powder if you prefer a stronger garlic flavor.
Use balsamic vinegar instead of red wine vinegar for a sweeter, richer dressing variation.
Add crumbled feta or shaved Parmesan cheese for a creamy, salty touch.

Storage

Store the salad in an airtight container in the refrigerator for up to 2 days. The flavors develop nicely after chilling, but the tomatoes may soften over time. When ready to serve, give the salad a gentle toss and add a splash of olive oil if needed. This salad is best enjoyed fresh and not recommended for freezing.

How to Serve

A close-up of a white bowl filled with a colorful veggie salad. The bottom layer contains chopped green herbs scattered around, topped with round yellow chickpeas and sliced pale yellow artichoke hearts arranged upright near the edge. Bright red cherry tomato halves and thin rings of purple-red onion are mixed throughout, adding contrast. Small green scallion pieces and a few capers are spread over the top, giving texture and color variety. The salad looks fresh and lightly dressed, set against 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?

Yes, but fresh artichokes require cooking and peeling beforehand. Marinated artichoke hearts save time and add seasoning, making them ideal for this salad.

Is this salad vegan and gluten-free?

Yes, this Tuscan Artichoke Tomato Salad is naturally vegan and gluten-free, making it suitable for most dietary preferences.