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