Tuscan Artichoke Tomato Salad Recipe: The Ultimate Easy Summer Side
A fresh and vibrant Tuscan-inspired salad made with juicy cherry tomatoes, marinated artichoke hearts, chickpeas, and herbs tossed in a zesty vinaigrette—perfect for a quick and healthy side dish.
- Prep Time: 2 minutes
- Cook Time: 0 minutes
- Total Time: 2 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 10 ounces cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1 (12 ounce) jar marinated artichoke hearts, drained
- 1 (15 ounce) can chickpeas, drained, rinsed, and dried (about 1 1/2 cups)
- 2 tablespoons fresh basil, thinly sliced
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon capers
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried parsley
- 1/4 to 1/2 teaspoon salt, to taste
- 1/2 teaspoon garlic powder or 1 clove garlic, minced
- 1/4 teaspoon black pepper
Instructions
1. Prepare the vegetables and herbs by halving the cherry tomatoes, thinly slicing the red onion, chopping the chives, and slicing the basil into thin strips.
2. Drain the marinated artichoke hearts and set aside.
3. Drain, rinse, and pat dry the chickpeas.
4. In a small bowl, whisk together olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper to make the vinaigrette.
5. In a large bowl, combine tomatoes, red onion, chives, basil, artichoke hearts, chickpeas, and capers.
6. Pour the vinaigrette over the salad and toss until everything is evenly coated.
7. Serve immediately or chill for 1–2 hours to enhance the flavors.
Notes
Add cucumber, olives, or shredded carrots for extra texture and flavor.
Serve over arugula or mixed greens for a heartier salad.
Store in an airtight container in the refrigerator for up to 3 days, best enjoyed within 2 days.
Freezing is not recommended as it affects the texture of the vegetables.
Find it online: https://cookingwithramsay.com/tuscan-artichoke-tomato-salad/