Description
This Tuscan artichoke tomato salad is a fresh and vibrant mix of cherry tomatoes, chickpeas, marinated artichokes, and herbs tossed in a zesty Tuscan vinaigrette—perfect for a quick, healthy summer side.
Ingredients
- 10 oz cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- 1 (12 oz) jar marinated artichoke hearts, drained
- 1 (15 oz) can chickpeas, drained, rinsed, and dried
- 2 tablespoons fresh basil, sliced
- 2 tablespoons fresh chives, finely chopped
- 1 tablespoon capers
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried parsley
- ¼–½ teaspoon salt, to taste
- ½ teaspoon garlic powder or 1 garlic clove, minced
- ¼ teaspoon black pepper
Instructions
1. Prepare all ingredients by halving tomatoes, slicing onion, chopping herbs, draining artichokes, and rinsing and drying chickpeas.
2. In a small bowl, whisk together olive oil, red wine vinegar, dried parsley, salt, garlic, and black pepper to make the vinaigrette.
3. In a large bowl, combine tomatoes, red onion, basil, chives, artichoke hearts, chickpeas, and capers.
4. Pour vinaigrette over the salad and toss until everything is evenly coated.
5. Serve immediately or chill for 1–2 hours for enhanced flavor before serving.
Notes
Add extra vegetables like cucumber, olives, or shredded carrot for more variety.
Serve over arugula for a heartier salad.
Store in an airtight container in the refrigerator for up to 3 days; best enjoyed within 2 days.
Freezing is not recommended as it affects texture.
Nutrition
- Serving Size: 1 small bowl
- Calories: 157
- Sugar: 2g
- Sodium: 453mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg