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Tuscan Artichoke Tomato Salad

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.

Ingredients

Scale
  • 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

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