Tuscan Artichoke Tomato Salad Recipe
A vibrant and refreshing Tuscan Artichoke Tomato Salad combining juicy cherry tomatoes, marinated artichoke hearts, tender chickpeas, and fresh herbs, tossed in a flavorful homemade Tuscan vinaigrette. Perfect as a light lunch or a delightful side dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Tuscan, Italian
- Diet: Vegetarian
Ingredients
Scale
Vegetables and Legumes
- 10 ounces cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1 12-ounce jar marinated artichoke hearts, drained
- 1 15-ounce can cooked chickpeas, drained, rinsed, and dried (about 1 1/2 cups)
Herbs and Flavorings
- 2 tablespoons fresh basil, cut into thin strips
- 2 tablespoons fresh chives, finely diced
- 1 tablespoon capers
Dressing
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried parsley
- 1/4 to 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
- Prep the Ingredients: Begin by preparing all the fresh produce and legumes. Halve the cherry tomatoes, thinly slice the red onion, finely dice the chives, and cut the fresh basil into long thin strips. Drain the marinated artichoke hearts from their liquid and set aside. Drain, rinse, and pat dry the canned chickpeas to remove excess moisture.
- Make the Vinaigrette: In a mixing bowl, combine the olive oil, red wine vinegar, dried parsley, salt, garlic powder, and ground black pepper. Whisk them together thoroughly until the dressing is well emulsified and balanced in flavor.
- Combine the Salad: In a large bowl, add the halved tomatoes, sliced red onion, diced chives, basil strips, marinated artichoke hearts, chickpeas, and capers. Pour over the prepared vinaigrette and gently toss all ingredients together until everything is evenly coated with the dressing.
- Serve or Chill: Serve the Tuscan Artichoke Tomato Salad immediately for a fresh and vibrant taste, or allow it to chill in the refrigerator for 1 to 2 hours to enhance the flavors and enjoy a more marinated texture.
Notes
- For added zest, substitute red wine vinegar with balsamic vinegar.
- Chilling the salad allows the flavors to meld together beautifully.
- Use fresh garlic instead of garlic powder for a more pungent taste.
- This salad pairs wonderfully with crusty bread or grilled meats.
- Adjust salt according to your taste preference or dietary needs.
Keywords: Tuscan salad, artichoke salad, tomato salad, chickpea salad, vegetarian salad, Mediterranean salad, no-cook recipe
Find it online: https://leofoster.com/tuscan-artichoke-tomato-salad-recipe/
