Tuscan Artichoke Tomato Salad

Hi, I’m Sam from dishfoody.com, where vibrant Mediterranean flavors meet effortless summer sides. If you’re tired of wilted lettuce salads or heavy dressings, this Tuscan Artichoke Tomato Salad bursts with marinated artichoke hearts, juicy cherry tomatoes, chickpeas, red onion, and fresh herbs in a simple herbed vinaigrette vegan, gluten-free, and ready in 15 minutes.

Perfect for potlucks, BBQs, or light lunches, it’s crisp, tangy, and naturally satisfying. With years of Italian-inspired salad expertise, I’ve crafted this no-cook recipe for maximum freshness. Here’s everything you need: ingredients, assembly steps, variations, and tips.​

Why This Recipe Works

• Marinated artichokes provide briny tang and meaty texture without cooking.​
• Cherry tomatoes hold their shape and release just enough juice to meld flavors.​
• Chickpeas add protein and creaminess while simple vinaigrette ties everything together.​

Ingredients & Prep

• 10 oz cherry tomatoes, halved​
• 1 (12 oz) jar marinated artichoke hearts, drained and quartered​
• 1 (15 oz) can chickpeas, drained and rinsed​
• ½ medium red onion, thinly sliced​
• 2 tbsp fresh basil, thinly sliced
• 2 tbsp fresh chives or parsley, chopped​
• 1 tbsp capers, drained (optional)​

Tuscan Vinaigrette​

• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 1 tsp garlic powder (or 1 minced clove)
• 1 tsp dried parsley or oregano
• ½ tsp salt
• ¼ tsp black pepper

Step-by-Step Instructions

1. Prep veggies: Halve tomatoes, slice onion paper-thin, chop herbs, quarter artichokes, rinse chickpeas and pat dry.​
2. Make vinaigrette: Whisk olive oil, red wine vinegar, garlic powder, parsley, salt, and pepper until emulsified.​
3. Assemble: In large bowl, combine tomatoes, artichokes, chickpeas, onion, herbs, and capers. Drizzle with vinaigrette.​
4. Toss gently to coat. Taste and adjust seasoning. Serve immediately or chill 1 hour for deeper flavor.​

Flavor Variations

• Add fire-roasted red peppers and oregano for smoky depth.​
• Toss in feta or mozzarella for creamy Italian twist.
• Make protein-packed with grilled chicken or tuna.

Storage Tips

Store airtight in fridge up to 3 days. Flavors improve after 1-2 hours chilling but tomatoes soften over time.​

FAQs

• Fresh vs jarred artichokes? Jarred marinated add best flavor.​
• Soak onion? Yes, 10 minutes in cold water reduces bite.​
• Vegan confirmed? Yes, naturally plant-based.​

Conclusion

Bright Tuscan Artichoke Tomato Salad juicy, briny Mediterranean perfection that’s effortlessly fresh. Summer essential. For more vibrant salads, visit dishfoody.com and try our Tomato and Feta Baked Eggs.

Tuscan Artichoke Tomato Salad

Print Recipe

Vibrant Tuscan Artichoke Tomato Salad with marinated artichokes, ripe tomatoes, fresh mozzarella, olives, and basil tossed in bright lemon-olive oil vinaigrette. Perfect Mediterranean summer side.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 0 mins
• Total Time: 15 mins (+ marinating)
• Yield: 6 servings 1x
• Category: Salad, Side Dish
• Method: No-Cook
• Cuisine: Italian, Mediterranean

Ingredients

Scale 1x2x3x

• 1 can (14 oz) quartered artichoke hearts, drained
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella balls (ciliegine or pearls)
• 1/2 cup Kalamata olives, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh basil leaves, torn
• Vinaigrette:
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

• 1. In a large bowl, combine artichoke hearts, cherry tomatoes, mozzarella balls, olives, red onion, and basil.
• 2. Whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper.
• 3. Pour vinaigrette over salad ingredients and toss gently to coat.
• 4. Let sit 10-15 minutes at room temperature to marinate.
• 5. Serve as a side dish or light lunch with crusty bread.

Nutrition

• Serving Size: 1 cup
• Calories: 260
• Sugar: 3g
• Sodium: 580mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 3g
• Protein: 8g
• Cholesterol: 25mg

Keywords: tuscan artichoke salad, tomato mozzarella salad, mediterranean salad, caprese salad