Description
A fresh and vibrant Tuscan Artichoke Tomato Salad featuring cherry tomatoes, marinated artichoke hearts, chickpeas, and herbs, all tossed in a zesty red wine vinaigrette. This easy, no-cook salad is perfect for a quick lunch or a light side dish, bursting with Mediterranean flavors and nutritious ingredients.
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 to 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 canned chickpeas, rinse the chickpeas well, and dry them thoroughly.
- Make the Tuscan vinaigrette: In a small bowl, whisk together the olive oil, red wine vinegar, dried parsley, salt, garlic powder or minced garlic, and ground black pepper until well combined.
- 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 gently toss to coat all the ingredients evenly.
- Serve: Serve the salad immediately for a fresh taste or refrigerate it for a bit to allow the flavors to meld together for enhanced flavor. Enjoy chilled or at room temperature.
Notes
- For a more intense flavor, chill the salad for at least 30 minutes before serving.
- You can substitute fresh garlic for garlic powder for a stronger garlic taste.
- Adjust the salt according to your preference and dietary needs.
- This salad pairs well with crusty bread or as a side to grilled meats.
- Use good quality olive oil for the best flavor in the vinaigrette.
