Description
This vibrant Tuscan Artichoke Tomato Salad is a fresh and flavorful combination of cherry tomatoes, marinated artichoke hearts, chickpeas, and fresh herbs, all tossed in a zesty Tuscan vinaigrette. Ready in just 17 minutes, this salad serves as a perfect light meal or a Mediterranean-inspired side dish, offering a delightful balance of textures and tastes with a healthy olive oil dressing.
Ingredients
Scale
Vegetables and Legumes
- 10 ounces cherry tomatoes, cut in half
- ½ medium red onion, thinly sliced
- 1 12-ounce jar marinated artichoke hearts, drained
- 1 15-ounce can cooked chickpeas, drained, rinsed, and dried
Herbs and Seasonings
- 2 tablespoons fresh basil, cut into strips
- 2 tablespoons fresh chives, finely diced
- 1 tablespoon capers
- 1 teaspoon dried parsley
- ¼ – ½ teaspoon salt
- ½ teaspoon garlic powder or 1 garlic clove, minced
- ¼ teaspoon ground black pepper
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
Instructions
- Prep the veggies, herbs, and chickpeas: Begin by cutting the cherry tomatoes in half and thinly slicing the red onion. Chop the chives finely and cut the fresh basil into strips. Drain the marinated artichoke hearts and the canned cooked chickpeas, rinsing the chickpeas under cold water thoroughly and drying them to remove excess moisture.
- Make the Tuscan vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, dried parsley, salt, garlic powder (or minced garlic), and ground black pepper until well combined and emulsified, creating a flavorful vinaigrette.
- Combine all ingredients: In a large mixing bowl, add the prepared cherry tomatoes, sliced red onion, chopped chives, basil strips, drained artichoke hearts, dried chickpeas, and capers. Pour the Tuscan vinaigrette over the ingredients and gently toss everything together until evenly coated with the dressing.
- Serve: This salad can be served immediately for a fresh and crisp texture, or chilled in the refrigerator for about 30 minutes to allow the flavors to meld and intensify before serving. Enjoy as a light main dish or a vibrant side salad.
Notes
- For the best flavor, use fresh and high-quality olive oil and red wine vinegar.
- This salad can be stored in the refrigerator for up to 2 days; however, the vegetables are best enjoyed fresh.
- Adjust the salt and garlic to taste, especially if your marinated artichokes are already seasoned.
- Add a sprinkle of crumbled feta or shaved Parmesan for a cheesy twist.
- Serve with crusty bread or over a bed of greens for a heartier meal.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tuscan, Mediterranean
