Tuscan Artichoke Tomato Salad
Savor the fresh, vibrant flavors of Tuscan Artichoke Tomato Salad, a vegan, gluten-free, and lettuce-free Summer Salad that’s ready in just 20 minutes. Bursting with marinated artichoke hearts, juicy cherry tomatoes, chickpeas, and a zesty Tuscan vinaigrette, this Artichoke Salad is perfect for picnics, potlucks, or a light lunch. Easy to prepare and packed with Mediterranean flair, this salad is sure to become a warm-weather favorite. Dive into our simple recipe for a delicious, healthy dish!
Ingredients
For the Salad:
- 10 oz cherry tomatoes halved
- 1/2 medium red onion thinly sliced
- 1 12 oz jar marinated artichoke hearts, drained
- 1 15 oz can chickpeas, drained, rinsed, and patted dry (about 1 1/2 cups)
- 2 tbsp fresh basil cut into thin strips
- 2 tbsp fresh chives finely chopped
- 1 tbsp capers
For the Tuscan Vinaigrette:
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried parsley
- 1/4 –1/2 tsp salt adjust to taste
- 1/2 tsp garlic powder or 1 clove garlic, minced
- 1/4 tsp ground black pepper
Instructions
- Prep the Ingredients: Halve 10 oz cherry tomatoes, thinly slice 1/2 red onion, chop 2 tbsp chives, and cut 2 tbsp basil into thin strips. Drain 1 jar marinated artichoke hearts thoroughly. Drain, rinse, and pat dry 1 can chickpeas.
- Make the Tuscan Vinaigrette: In a small bowl, whisk together 1/4 cup olive oil, 2 tbsp red wine vinegar, 1 tsp dried parsley, 1/4–1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper until well combined.
- Assemble the Salad: In a large bowl, combine the prepared tomatoes, red onion, artichoke hearts, chickpeas, basil, chives, and 1 tbsp capers. Pour the vinaigrette over the salad and toss gently until everything is evenly coated.
- Serve: Serve immediately as a fresh Summer Salad, or chill in the fridge for 1-2 hours to enhance flavors. Enjoy as a side or light main dish.
Notes
- Prevent Watery Salad: Thoroughly drain artichokes and pat chickpeas dry to maintain a crisp Artichoke Salad.
- Use Cherry Tomatoes: Their firm texture keeps the salad from becoming soggy.
- Taste the Vinaigrette: Adjust salt and vinegar to your preference for a balanced Tomato Artichoke Salad.
- Chop Evenly: Slice ingredients uniformly for a cohesive texture and presentation.
- Chill for Flavor: Refrigerate for 1-2 hours to let flavors meld, but serve within 2 days for freshness.