Tuscan Artichoke Tomato Salad
This Tuscan Artichoke Tomato Salad is bright, briny, and full of Mediterranean flair. With juicy tomatoes, tender artichoke hearts, creamy chickpeas, and a zesty homemade vinaigrette—it’s the perfect make-ahead dish for warm-weather lunches or backyard gatherings.
Ingredients
Salad:
- 10 oz cherry tomatoes halved
- ½ medium red onion thinly sliced
- 1 12 oz jar marinated artichoke hearts, drained
- 1 15 oz can chickpeas, rinsed and dried
- 2 Tbsp fresh basil thinly sliced
- 2 Tbsp fresh chives finely chopped
- 1 Tbsp capers
Tuscan Vinaigrette:
- ¼ cup olive oil
- 2 Tbsp red wine vinegar
- 1 tsp dried parsley
- ½ tsp garlic powder or 1 garlic clove minced
- ¼ –½ tsp salt to taste
- ¼ tsp ground black pepper
Instructions
- Prep all vegetables and herbs.
- Drain artichokes and chickpeas well.
- Whisk together vinaigrette ingredients in a bowl.
- Add all salad ingredients to a large bowl.
- Pour vinaigrette over and toss to coat.
- Serve immediately or chill for 1–2 hours before serving. Enjoy!
- See full steps with tips & photos → https://p4pd.org/tuscan-artichoke-tomato-salad/
Notes
- Use oil-packed artichoke hearts for the most flavor.
- Add crumbled feta or shaved parmesan for extra richness.
- Pairs well with grilled chicken or crusty bread for a light meal.
- Store leftovers in an airtight container in the fridge for up to 3 days.