Name: Tuscan Artichoke Tomato Salad Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 1 (14 oz) can artichoke hearts, drained and quartered; 1 1/2 cups cherry tomatoes, halved; 1/4 cup sun-dried tomatoes, sliced; 1/4 cup red onion, thinly sliced; 1/4 cup Kalamata olives, halved; 1/4 cup fresh basil leaves, torn; 2 tablespoons chopped fresh parsley; 2 tablespoons capers (optional); 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 1 teaspoon lemon juice; 1 garlic clove, minced; Salt and black pepper to taste

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Light, vibrant, and bursting with Mediterranean flavor, the Tuscan Artichoke Tomato Salad is a celebration of summer’s best ingredients with a bold Italian twist. Artichoke hearts mingle with juicy cherry tomatoes, briny olives, fragrant basil, and sun-dried tomatoes, all tossed in a zippy garlic and red wine vinaigrette. Every bite is a joyful explosion of salty, tangy, and herbaceous notes, making this salad perfect for sharing at picnics, potlucks, or quietly savoring at your own kitchen table.

Ingredients You’ll Need

Tuscan Artichoke Tomato Salad Recipe - Recipe Image

Ingredients You’ll Need

With just a handful of fresh and pantry-friendly ingredients, magic happens! Every element in this Tuscan Artichoke Tomato Salad plays a vital role, lending texture, vibrant color, or a punch of zesty flavor that keeps you coming back for more.

Artichoke hearts: Tender and subtly tangy, canned artichoke hearts are the star and make this salad filling and elegant.
Cherry tomatoes: Halved for juicy sweetness, they add gorgeous color and summery freshness.
Sun-dried tomatoes: Their concentrated, savory flavor infuses the salad with irresistible richness.
Red onion: Sliced thin, this gives a quietly sharp crunch that wakes up the other flavors without overwhelming them.
Kalamata olives: Briny, bold, and deeply flavorful, they offer the perfect Mediterranean saltiness.
Fresh basil leaves: Torn for maximum aroma, basil offers classic Italian fragrance and green beauty.
Fresh parsley: Chopped and sprinkled in, parsley lends a grassy, fresh note that balances richer ingredients.
Capers (optional): Their pop of salty tang is totally optional, but highly recommended for a flavor boost.
Olive oil: A generous drizzle coats everything in a silken, peppery richness that ties it all together.
Red wine vinegar: For bright, zippy acidity that lifts the salad’s flavors.
Lemon juice: Just a splash wakes up and brightens every ingredient in the bowl.
Garlic clove: Freshly minced, it adds just the right zing and warmth to the dressing.
Salt and black pepper: Essential for amplifying all the natural flavors; add to taste!

How to Make Tuscan Artichoke Tomato Salad

Step 1: Combine the Fresh Ingredients

Grab your largest mixing bowl—it’s time to toss! Start by adding the artichoke hearts, cherry tomatoes, sun-dried tomatoes, thinly sliced red onion, Kalamata olives, torn basil, chopped parsley, and capers (if you’re using them). This rainbow jumble already looks delicious, but things are about to get even better.

Step 2: Whisk Together the Vinaigrette

In a small bowl, whisk the olive oil, red wine vinegar, lemon juice, minced garlic, and a generous pinch each of salt and black pepper. This quick, punchy dressing will be your salad’s secret sauce—make sure everything is emulsified and that the garlic is evenly distributed, so every bite gets that yummy flavor.

Step 3: Dress and Toss the Salad

Pour the vinaigrette directly over the bowl of veggies and herbs. Using big salad tongs or two spoons, gently toss everything together until every piece is glistening. Be gentle—especially with those tender artichoke quarters and juicy tomatoes!

Step 4: Let It Marinate

Don’t skip this part: let your Tuscan Artichoke Tomato Salad sit for at least 10 minutes before serving. This brief rest allows the vinaigrette to soak in and all the flavors to meld together beautifully. The reward? An even more irresistible, cohesive salad experience.

Step 5: Serve and Enjoy

Now comes the best part: serving up your creation! Dish it out chilled or at room temperature, letting the vibrant colors and enticing aroma speak for themselves. Don’t forget to taste and tweak the seasoning if needed before you dig in.

How to Serve Tuscan Artichoke Tomato Salad

Garnishes

A final flurry of fresh basil leaves or a sprinkling of extra chopped parsley adds freshness and visual pop to the finished salad. For extra flair, a crumble of creamy feta or a few curls of Parmigiano-Reggiano on top will wow your guests—even a drizzle more olive oil at the end makes it glisten temptingly.

Side Dishes

Tuscan Artichoke Tomato Salad is a sidekick extraordinaire with nearly any entrée! Pair it with grilled chicken or salmon for dinner, set alongside a toasted slice of crusty sourdough or focaccia, or serve with a simple pasta dish. The bright, briny flavors work beautifully to refresh rich or hearty mains.

Creative Ways to Present

Try scooping the salad into endive leaves for a pretty, hand-held appetizer, or pile it onto crostini for a rustic bruschetta-style starter. For picnics, fill pint Mason jars with layers of the salad for portable, ready-to-go servings—Tuscan Artichoke Tomato Salad loves being the star of a summer spread!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, simply transfer your Tuscan Artichoke Tomato Salad to an airtight container. It keeps beautifully in the fridge for up to three days. The flavors continue to develop and intensify, making each bite just as exciting as the first.

Freezing

This vibrant salad isn’t a candidate for freezing, as the fresh tomatoes and herbs lose their texture when thawed. For best results, enjoy it fresh from the fridge instead of freezer storage!

Reheating

No need to reheat—Tuscan Artichoke Tomato Salad is designed to be enjoyed chilled or at room temperature. If it’s been in the fridge for a while, simply bring it out 20 minutes before serving to take off the chill and let the flavors blossom.

FAQs

Can I use marinated artichoke hearts instead of plain ones?

Absolutely! Marinated artichoke hearts add even more flavor to the mix. Just drain them well, and consider reducing the vinaigrette a bit so your salad doesn’t get too oily or tangy.

Is there a vegan option for this salad?

The salad is naturally vegan, as long as you skip any cheese garnishes. For extra substance, toss in chickpeas or white beans for a plant-based protein boost.

Can I add cheese to my Tuscan Artichoke Tomato Salad?

Definitely! Cubes of fresh mozzarella or crumbles of creamy feta are delicious additions that add extra richness and make the salad even more satisfying.

How far in advance can I make this salad?

You can prep Tuscan Artichoke Tomato Salad up to a day ahead. Simply store it in the refrigerator and toss again just before serving. The flavors only get better as they mingle!

What proteins go best with this salad?

Grilled chicken, shrimp, or even seared tofu pair beautifully with the bright, herby flavors of Tuscan Artichoke Tomato Salad. For gatherings, it shines alongside fish or roasted meats as well.

Final Thoughts

Brimming with sunny Italian flavor, this Tuscan Artichoke Tomato Salad is a total crowd-pleaser and effortlessly elevates any meal, big or small. If you haven’t tried it yet, now’s the time—get ready to fall in love with your new summertime staple!

Tuscan Artichoke Tomato Salad Recipe

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4.7 from 7 reviews

Author: admin
Total Time: 15 minutes
Yield: 4 servings 1x
Diet: Vegetarian, Gluten-Free

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Description

This Tuscan Artichoke Tomato Salad is a refreshing and flavorful dish that showcases the vibrant colors and bold flavors of the Mediterranean. Packed with artichoke hearts, cherry tomatoes, and a zesty dressing, it’s perfect for a light lunch or as a side dish for your next gathering.

Ingredients

Scale

Salad Ingredients:

1 (14 oz) can artichoke hearts, drained and quartered
1 1/2 cups cherry tomatoes, halved
1/4 cup sun-dried tomatoes, sliced
1/4 cup red onion, thinly sliced
1/4 cup Kalamata olives, halved
1/4 cup fresh basil leaves, torn
2 tablespoons chopped fresh parsley
2 tablespoons capers (optional)

Dressing:

2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1 garlic clove, minced
Salt and black pepper to taste

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Instructions

In a large mixing bowl, combine the artichoke hearts, cherry tomatoes, sun-dried tomatoes, red onion, olives, basil, parsley, and capers. Mix well.
In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, salt, and pepper. Pour the dressing over the salad.
Toss gently to coat the salad with the dressing. Let sit for at least 10 minutes to allow flavors to meld.
Serve chilled or at room temperature.