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

Description

This Tuscan Artichoke Tomato Salad is bursting with Mediterranean flavors! Marinated artichokes, juicy cherry tomatoes, chickpeas, and fresh herbs are tossed in a zesty homemade Tuscan vinaigrette. It’s a light, healthy, and flavorful salad that’s perfect for summer meals, potlucks, or casual dinners. Fresh, easy, and satisfying!

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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Instructions

Prep the Ingredients:
- Cut the cherry 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 and set aside.
- Rinse and dry the chickpeas.
Make the Tuscan Vinaigrette:
In a small bowl, whisk together olive oil, red wine vinegar, dried parsley, salt, garlic powder (or minced garlic), and black pepper.
Assemble the Salad:
In a large bowl, combine the tomatoes, red onion, chives, basil, artichokes, chickpeas, and capers. Pour the vinaigrette over the salad and toss gently to coat everything evenly.
Serve:
Serve immediately, or chill the salad for 1-2 hours before serving to let the flavors meld together

Notes

Make-Ahead: This salad tastes even better when it has time to marinate in the dressing, so refrigerate it for 1-2 hours before serving.
Customization: Swap chickpeas for white beans or add olives for a more Mediterranean twist.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 2 days.

Prep Time: 15 minutes
Category: Salad, Side Dish
Method: Mixing
Cuisine: Mediterranean, Italian