Description
This Tuscan Artichoke Tomato Salad is a vibrant and refreshing Mediterranean-inspired dish featuring juicy cherry tomatoes, marinated artichoke hearts, protein-rich chickpeas, and fresh herbs, all tossed in a tangy red wine vinaigrette. Perfect as a light lunch or a colorful side, it combines bright flavors and crisp textures for a healthy, no-cook salad that’s ready in just 17 minutes.
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, strained
- 1 15 ounce can cooked chickpeas, strained, rinsed, and dried
Fresh 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. Cut the cherry tomatoes in half, thinly slice the red onion, finely dice the chives, and cut the fresh basil into strips. Strain the marinated artichoke hearts and the canned chickpeas thoroughly, then rinse and dry the chickpeas to remove excess liquid.
- 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 ground black pepper until well combined and emulsified to create a flavorful dressing.
- Combine all ingredients. In a large mixing bowl, add the prepared cherry tomatoes, sliced red onion, diced chives, fresh basil strips, marinated artichoke hearts, rinsed chickpeas, and capers. Pour the vinaigrette over the salad ingredients and gently toss until everything is evenly coated with the dressing.
- Serve. The salad can be served immediately for a fresh bite or refrigerated for a short time to let the flavors meld together, enhancing the taste. Enjoy as a light meal or a vibrant side dish.
Notes
- For best flavor, chill the salad for at least 30 minutes before serving.
- Use fresh herbs for a bright, aromatic touch; dried herbs may alter the taste.
- Adjust salt and pepper to your preference, especially if the artichoke hearts and capers are already salty.
- This salad stores well in the fridge for up to 2 days but is best eaten fresh for optimal texture.
- Feel free to add a sprinkle of crumbled feta or shaved parmesan for added richness if not vegan.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Tuscan, Mediterranean
