First, thank you so much for being here! Whether you’re a longtime reader or just discovering this cozy little corner of the internet, I’m beyond grateful to share my favorite seasonal recipes with you. Today’s dish? A Tuscan Artichoke Tomato Salad that is truly summer in a bowl. Right after the H1, let’s talk about the star of the show: Tuscan Artichoke Tomato Salad — an easy, no-cook recipe bursting with marinated artichoke hearts, juicy cherry tomatoes, chickpeas, and fresh herbs, all tossed in a zesty Tuscan vinaigrette!
If you love simple, vibrant, Mediterranean-inspired flavors, this salad is calling your name! Don’t forget to subscribe to get this recipe delivered straight to your inbox — you’ll be the first to know when new, seasonal salads like this one drop!
Why You’ll Love This Tuscan Artichoke Tomato Salad
Let’s be real — summer cooking should be easy, fresh, and make your tastebuds do a little happy dance. This salad checks all the boxes:
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No cooking required (hello, heat-free meal prep!)
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Ready in minutes
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Packed with plant-based protein from chickpeas
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Versatile – perfect on its own, as a side, or piled on crusty bread
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Looks gorgeous – we eat with our eyes first, right?
What Does This Salad Taste Like?
Imagine taking a stroll through an Italian farmer’s market — the sweetness of ripe tomatoes, the briny pop of capers, the herby perfume of basil and chives… then suddenly, a zing of vinaigrette ties it all together with that signature Tuscan flair. It’s tangy, savory, a little creamy from the marinated artichokes, and anything but boring!!
Health Benefits at a Glance
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High in fiber from chickpeas and veggies
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Rich in antioxidants thanks to tomatoes and herbs
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Good fats from olive oil (hello, Mediterranean heart health!)
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Naturally gluten-free & dairy-free
Ingredients for Tuscan Artichoke Tomato Salad
Here’s what you’ll need to bring this bright and refreshing salad to life:
Salad Ingredients
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10 ounces cherry tomatoes, cut in half
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½ medium red onion, thinly sliced
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1 (12-ounce) jar marinated artichoke hearts, drained
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1 (15-ounce) can cooked chickpeas, rinsed and dried (about 1 ½ cups)
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2 tablespoons fresh basil, sliced into ribbons
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2 tablespoons fresh chives, finely chopped
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1 tablespoon capers
Tuscan Vinaigrette
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¼ cup olive oil
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2 tablespoons red wine vinegar
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1 teaspoon dried parsley
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¼–½ teaspoon salt (to taste)
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½ teaspoon garlic powder or 1 garlic clove, minced
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¼ teaspoon ground black pepper
Kitchen Tools You’ll Need
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A sharp knife and cutting board
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A small bowl for the vinaigrette
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A large mixing bowl
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Measuring spoons and cups
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Salad tongs or a large spoon for tossing
Ingredient Swaps and Add-Ins
I promised you versatile, and here’s proof! This salad is super adaptable:
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Swap basil for fresh parsley or dill if that’s what you have.
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Add olives (kalamata or green) for extra brininess.
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Toss in cucumber or shredded carrot for crunch.
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Love greens? Serve it over a bed of arugula for peppery bite.
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Want it heartier? Top with grilled chicken or tuna for a full meal.
How to Make Tuscan Artichoke Tomato Salad – Step by Step
1. Prep the Veggies and Beans
Start by cutting the cherry tomatoes in half and thinly slicing your red onion. Chop the chives and basil. Drain your artichoke hearts and pat them dry a bit. Rinse your chickpeas and gently dry them using a clean kitchen towel or paper towel.
2. Make the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, dried parsley, garlic (powder or fresh), salt, and pepper. Give it a quick taste and adjust salt or vinegar if needed — I always say trust your taste buds!
3. Toss It All Together
In a large bowl, add the cherry tomatoes, red onion, chickpeas, chives, basil, capers, and artichoke hearts. Pour over the vinaigrette and toss until everything is evenly coated and glistening.
4. Serve or Chill
You can serve this salad immediately, but if you have the time, let it chill for 1–2 hours — it gets even better as the flavors meld. The wait is SO worth it.
What to Serve with This Salad
This Tuscan Artichoke Tomato Salad is a summer side star but can easily turn into a full meal. Here are a few serving ideas:
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With grilled fish or chicken
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Alongside a crusty baguette or focaccia
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Scooped over farro, quinoa, or couscous
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As a filling in pita wraps with a dollop of hummus
Pro Tips for the Best Results
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Dry the chickpeas well before adding them to prevent a soggy salad.
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If your red onion feels too strong, soak it in cold water for 10 minutes to mellow out the flavor.
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Let the salad rest in the fridge for an hour or more for peak flavor!
Storage Instructions
This salad keeps well for up to 3 days in an airtight container in the fridge. It’s best enjoyed within the first two days when the veggies are at their crispest. I don’t recommend freezing it — the fresh ingredients don’t love the cold!
Frequently Asked Questions
Can I make this salad ahead of time?
Yes! In fact, it tastes even better after chilling for a couple of hours. The flavors really get a chance to blend beautifully.
Is this salad vegan?
Absolutely. Every ingredient is plant-based and full of Mediterranean goodness. No animal products here—just wholesome, vibrant flavor.
Can I use canned artichokes instead of marinated ones?
You sure can. Just note that marinated artichokes bring extra flavor, so if you’re using plain canned, add a little more vinaigrette or seasoning to boost the taste.
Is this salad spicy?
Not at all! It’s mild and fresh. But if you’re a spice lover, feel free to toss in a pinch of red pepper flakes or a few diced chili peppers for some kick.
How do I turn this salad into a full meal?
Add some grilled chicken, tuna, or even cubes of feta or avocado. You can also serve it over greens or grains like farro or quinoa to bulk it up!
How can I make the red onion less sharp?
Soak the sliced onion in cold water for 10–15 minutes before adding it to the salad. It helps mellow the flavor without losing that delicious crunch.
How long does this salad last in the fridge?
It keeps well for up to 3 days in a sealed container. It’s freshest in the first two days, but still tasty on day three!
What can I serve this salad with?
It’s perfect alongside grilled meats, fish, or sandwiches. Or spoon it over toasted baguette slices for a Mediterranean-style bruschetta vibe!
In Conclusion: A Salad to Make Again and Again
This Tuscan Artichoke Tomato Salad is everything I want in a summer dish — easy, no-fuss, and loaded with bright, herby flavor. It’s the kind of recipe you’ll find yourself coming back to all season long.
Whether you’re hosting a backyard gathering or need something fresh to meal prep for the week, this salad is your answer. I hope it becomes a staple in your kitchen too!
If you loved this, don’t miss these other Mediterranean-inspired favorites:
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Mediterranean Chickpea Salad Recipe – Bright, protein-packed, and picnic-perfect
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Spinach Artichoke Chicken Casserole Recipe – Cozy and creamy with your favorite artichoke twist
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Spinach Artichoke Stuffed Chicken Breast – A delicious dinner that feels restaurant-worthy
Share Your Salad with Us on Pinterest!
Did you make this salad? I would love to see your creations and how you serve it! Pin your photo or tag me on Pinterest @recipesbysylvia so we can keep the inspiration going.
Print
Tuscan Artichoke Tomato Salad – A Light, Flavor-Packed Summer Favorite
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This easy Tuscan Artichoke Tomato Salad is a fresh, no-cook summer dish loaded with juicy cherry tomatoes, marinated artichoke hearts, protein-rich chickpeas, red onion, fresh herbs, and a bold Tuscan vinaigrette. Bursting with Mediterranean flavor and ready in just minutes, it’s the perfect side for grilled mains or a light lunch on its own. Simple, vibrant, and anything but boring!!
Ingredients
Salad Ingredients
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10 ounces cherry tomatoes, halved
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½ medium red onion, thinly sliced
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1 (12-ounce) jar marinated artichoke hearts, drained
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1 (15-ounce) can cooked chickpeas, rinsed and dried (about 1½ cups)
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2 tablespoons fresh basil, sliced into ribbons
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2 tablespoons fresh chives, finely chopped
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1 tablespoon capers
Tuscan Vinaigrette
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¼ cup olive oil
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2 tablespoons red wine vinegar
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1 teaspoon dried parsley
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¼–½ teaspoon salt (to taste)
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½ teaspoon garlic powder or 1 garlic clove, minced
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¼ teaspoon ground black pepper
Instructions
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Prep your ingredients – Slice the cherry tomatoes and red onion. Chop the chives and basil into small pieces. Drain and lightly pat dry the marinated artichoke hearts. Rinse and dry the chickpeas well.
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Whisk the vinaigrette – In a small bowl, combine olive oil, red wine vinegar, parsley, garlic, salt, and pepper. Whisk until well blended and set aside.
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Toss it all together – In a large salad bowl, add tomatoes, onion, chickpeas, basil, chives, artichokes, and capers. Pour the vinaigrette over everything and toss gently until all ingredients are coated.
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Serve or chill – Serve immediately, or chill for 1–2 hours to allow the flavors to meld beautifully. Enjoy every bite!
Notes
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This salad gets better with time — chilling it for an hour brings out the bold Tuscan flavors even more!
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To mellow sharp onion flavor, soak the red onion slices in cold water for 10 minutes before adding them to the salad.
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Add-ins like chopped cucumber, olives, or shredded carrot are delicious and add even more texture.
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Serve over a bed of arugula or greens for a heartier salad or top with grilled chicken or tuna for a protein boost.
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Store leftovers in an airtight container in the fridge for up to 3 days. Best enjoyed within the first two days!
- Equipment
Sharp knife
Cutting board
Small bowl (for vinaigrette)
Large salad bowl
Measuring spoons & cups
Salad tongs or mixing spoon
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads, Sides
- Method: No-cook
- Cuisine: Italian, Mediterranean
Nutrition
- Serving Size: 1 small bowl
- Calories: 157 kcal
- Sugar: 2g
- Sodium: 453mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: artichoke tomato salad, Tuscan salad, marinated artichoke salad, summer salad, chickpea salad, Mediterranean salad