Name: Tuscan Artichoke Tomato Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Mediterranean
Ingredients: For the Salad:; 10 ounces cherry tomatoes, cut in half; 1/2 medium red onion, thinly sliced; 1 (12-ounce) jar of marinated artichoke hearts, drained; 1 (15-ounce) can of cooked chickpeas, drained, rinsed, and dried (about 1 1/2 cups); 2 tablespoons fresh basil, cut into thin strips; 2 tablespoons fresh chives, finely diced; 1 tablespoon capers; For the Tuscan Vinaigrette:; 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

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This Tuscan Artichoke Tomato Salad is the perfect dish to bring a burst of fresh flavors to your table. Packed with marinated artichoke hearts, juicy cherry tomatoes, chickpeas, fresh herbs, and a zesty Tuscan vinaigrette, this salad is an easy and healthy choice for summer meals, potlucks, or casual dinners. The combination of tangy artichokes, savory chickpeas, and vibrant herbs creates a deliciously satisfying salad that’s both refreshing and hearty. It’s a great way to enjoy Mediterranean flavors in a light and nutritious dish!

Tuscan Artichoke Tomato Salad

Why You’ll Love This Recipe

This salad is all about the bold and bright flavors of Italy. The marinated artichoke hearts and chickpeas add substance to the salad, while the cherry tomatoes bring a juicy sweetness. The fresh herbs, like basil and chives, elevate the flavor with an aromatic freshness. The homemade Tuscan vinaigrette ties everything together, giving the salad a tangy, garlicky punch. Whether served as a side dish or a light main course, this salad is a hit every time!

Ingredients

Here’s everything you’ll need to make this vibrant Tuscan Artichoke Tomato Salad:

For the Salad:

10 ounces cherry tomatoes, cut in half
1/2 medium red onion, thinly sliced
1 (12-ounce) jar of marinated artichoke hearts, drained and set aside
1 (15-ounce) can of cooked chickpeas, drained, rinsed, and dried (about 1 1/2 cups)
2 tablespoons fresh basil, cut into thin strips
2 tablespoons fresh chives, finely diced
1 tablespoon capers

For the Tuscan Vinaigrette:

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

Making this Tuscan Artichoke Tomato Salad is a breeze. Here’s how:

1. Prep the Ingredients:

Cut the 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 from their liquid and set them aside.
Rinse and dry the canned chickpeas before adding them to the salad.

2. 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 the dressing is well combined.

3. Assemble the Salad:

In a large bowl, add the cherry tomatoes, red onion, chives, basil, marinated artichoke hearts, chickpeas, and capers.
Pour the Tuscan vinaigrette over the salad and toss gently to coat all the ingredients evenly.

4. Serve:

You can serve the salad immediately, or for even better flavor, chill it in the fridge for 1-2 hours before serving. This allows the flavors to meld together for a more delicious result.

Notes and Tips

Make-Ahead: This salad tastes even better when it has time to chill and marinate in the dressing. If possible, prepare it ahead of time and refrigerate for an hour or two before serving.
Customization: Feel free to swap the chickpeas for white beans or add some olives for extra Mediterranean flavor.
Herbs: Fresh herbs are key to this recipe, but you can also experiment with other options like oregano or thyme to suit your taste.
Storage: While this salad is best served fresh, you can store leftovers in an airtight container in the fridge for up to 2 days.

Variations

Vegan Cheese: To make the salad even more indulgent, sprinkle some crumbled feta or vegan cheese on top for added creaminess and flavor.
Greens: Add some fresh spinach or arugula to the salad for more texture and a bit of extra green goodness.
Roasted Vegetables: For a warm version, toss in some roasted zucchini or bell peppers.

FAQ

Can I use fresh artichokes instead of marinated ones?
Yes, you can use fresh artichokes, but you’ll need to prepare and cook them first. Marinated artichoke hearts are much more convenient and bring a richer flavor to the salad.

Can I use canned tomatoes instead of fresh?
For the best flavor, fresh cherry tomatoes are recommended. However, if you don’t have them on hand, canned tomatoes will work in a pinch. Just make sure to drain them well.

How can I make this salad spicier?
If you like a little heat, try adding some red pepper flakes to the vinaigrette or tossing in some diced chili peppers for an extra kick.

Conclusion

This Tuscan Artichoke Tomato Salad is an incredibly flavorful and healthy dish that’s perfect for any occasion. With its combination of marinated artichokes, chickpeas, fresh herbs, and a zesty vinaigrette, it’s a light yet satisfying salad that’s sure to please everyone at the table. Whether you serve it as a side dish or a standalone meal, it’s guaranteed to bring fresh Mediterranean flavors to your summer meals. Enjoy