Description
A vibrant and refreshing Tuscan Artichoke Tomato Salad featuring cherry tomatoes, marinated artichoke hearts, chickpeas, and fresh herbs tossed in a zesty red wine vinaigrette. Perfect as a light meal or side dish, this salad is easy to prepare in just 17 minutes and offers a delightful blend of Mediterranean flavors.
Ingredients
Scale
Vegetables and Herbs
- 10 ounces cherry tomatoes, cut in half
- ½ medium red onion, thinly sliced
- 2 tablespoons fresh basil, cut into strips
- 2 tablespoons fresh chives, finely diced
Protein and Preserved Ingredients
- 1 12-ounce jar marinated artichoke hearts, strained
- 1 15-ounce can cooked chickpeas, strained, rinsed, and dried
- 1 tablespoon capers
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried parsley
- ¼ – ½ teaspoon salt
- ½ teaspoon garlic powder or 1 garlic clove, minced
- ¼ teaspoon ground black pepper
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, then rinse and dry the chickpeas thoroughly.
- Make the Tuscan vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, dried parsley, salt, garlic powder (or minced garlic), and ground black pepper until well combined and emulsified.
- Combine all ingredients: In a large mixing bowl, add the prepared tomatoes, onion, chives, basil, artichoke hearts, chickpeas, and capers. Pour the vinaigrette over the salad and toss gently to coat all ingredients evenly.
- Serve: Serve the salad immediately for a fresh taste or chill it in the refrigerator for a short time to allow the flavors to meld and intensify before enjoying.
Notes
- For best flavor, let the salad chill for at least 30 minutes before serving.
- You can substitute fresh parsley for dried if preferred—use 1 tablespoon fresh parsley.
- The salad is great as a light lunch or a side dish for grilled meats or fish.
- Adjust salt and garlic levels according to taste preferences.
- Store leftovers covered in the refrigerator for up to 2 days for optimal freshness.
