Description
This Tuscan Artichoke Tomato Salad is a vibrant and flavorful dish that combines cherry tomatoes, marinated artichoke hearts, chickpeas, and a zesty dressing. It’s perfect for a light lunch or as a side dish for a summer meal.
Ingredients
Scale
Salad:
- 10 ounces cherry tomatoes (halved)
- 1 jar (12 oz) marinated artichoke hearts (drained and quartered)
- 1 can (15 oz) chickpeas (rinsed and drained)
- ½ small red onion (thinly sliced)
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh chives
- 1 tablespoon capers (drained)
Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder or 1 clove garlic (minced)
- ¼ teaspoon black pepper
- ¼–½ teaspoon salt to taste
Instructions
- Prepare Salad: In a large bowl, combine the cherry tomatoes, artichoke hearts, chickpeas, red onion, basil, chives, and capers.
- Make Dressing: In a small bowl, whisk together olive oil, red wine vinegar, parsley, garlic, pepper, and salt.
- Combine: Pour the dressing over the salad and toss until well coated.
- Rest: Let the salad sit for 10–15 minutes at room temperature or refrigerate for 1–2 hours.
- Serve: Serve chilled or at room temperature, optionally topped with cheese and fresh herbs.
Notes
- This salad is versatile—add cucumbers, roasted red peppers, olives, or arugula for extra texture and flavor.
- For a vegan option, omit cheese.
- A pinch of sugar or maple syrup in the dressing can balance acidity if needed.
- Best served within 2 days of preparation.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3.5 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 1.7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5.7 g
- Protein: 5.9 g
- Cholesterol: 0 mg
