Description
This refreshing Tuscan Artichoke Tomato Salad combines juicy cherry tomatoes, marinated artichoke hearts, and cooked chickpeas tossed in a vibrant red wine vinaigrette. Enhanced with fresh herbs like basil and chives, and accented by capers, this easy no-cook salad offers a perfect balance of flavors and textures. Ideal as a light lunch or a side dish, it requires minimal prep and highlights Mediterranean ingredients for a healthy and colorful dish.
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
Other Salad Components
- 1 12 ounce jar marinated artichoke hearts, strained
- 1 15 ounce can cooked chickpeas, strained, rinsed, and dried
- 1 tablespoon capers
Vinaigrette 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
- Prepare the Ingredients: 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 the cooked chickpeas thoroughly, then rinse the chickpeas and dry them to remove excess moisture.
- Make the Vinaigrette: In a small bowl, whisk together olive oil, red wine vinegar, dried parsley, salt, garlic powder (or minced garlic), and ground black pepper until well combined to create a flavorful vinaigrette.
- Combine the Salad: In a large mixing bowl, add the prepared cherry tomatoes, sliced red onion, chopped chives, basil strips, marinated artichoke hearts, chickpeas, and capers. Pour the vinaigrette over the salad ingredients and toss gently to evenly coat everything.
- Serve or Chill: The salad can be enjoyed immediately, but for enhanced flavor, cover and refrigerate for at least 30 minutes to allow the ingredients to meld together beautifully before serving.
Notes
- For an extra touch of flavor, consider adding freshly grated Parmesan or crumbled feta cheese.
- This salad is best consumed within 2 days when kept refrigerated.
- Adjust the salt according to your taste and the saltiness of the marinated artichokes and capers.
- Can be served as a light lunch, appetizer, or side dish alongside grilled meats or seafood.
- The salad is naturally vegan and gluten free.
