What the heck is this?
This isn’t your average side salad. The Tuscan Artichoke Tomato Salad is rustic, juicy, and straight-up sunshine-worthy. Think: briny marinated artichokes, sweet cherry tomatoes, fresh herbs, and a zingy balsamic dressing that makes everything sing. It’s inspired by those breezy Italian countryside lunches where simplicity = perfection. No lettuce here, just big flavor and even bigger vibes.
Why You’ll Love This Recipe
- No cooking required — bless
- Super fresh and full of flavor
- Comes together in under 15 minutes
- Vegan-friendly, but feels fancy
- Great as a side, starter, or piled on toasted bread
The Good Stuff You’ll Need
Veggies & Friends:
- 1 can (14 oz) quartered artichoke hearts, drained (marinated = extra bonus)
- 1 ½ cups cherry or grape tomatoes, halved
- ¼ red onion, thinly sliced
- ½ cup pitted Kalamata olives, halved
- ¼ cup sun-dried tomatoes, thinly sliced (oil-packed or rehydrated)
- 1–2 tbsp capers (optional, but they slap)
- Handful of fresh basil and/or parsley, chopped
For the Dressing:
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 tsp Dijon mustard
- 1 clove garlic, finely minced or grated
- Salt + pepper to taste
- Pinch of dried oregano or Italian seasoning
Let’s Do This
Step 1: Make the Dressing
In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Set aside.
Step 2: Toss the Good Stuff
In a large mixing bowl, combine the artichokes, tomatoes, red onion, olives, sun-dried tomatoes, capers, and herbs.
Step 3: Dress It Up
Pour the dressing over the salad and gently toss everything together until well coated. Let it sit for 10–15 minutes if you’ve got time — the flavors love a little mingle session.
Step 4: Serve & Shine
Serve it chilled or at room temp. Bonus points if you top it with toasted pine nuts, crumbled feta, or shaved Parmesan. Or pile it on some grilled sourdough for a killer bruschetta situation.
Serving Suggestions
- Perfect with grilled chicken, fish, or steak
- Add chickpeas or white beans for extra heartiness
- Killer in wraps or grain bowls
- Works as a no-fuss appetizer with crostini
Switch It Up
- Add mozzarella balls for a Caprese twist
- Use roasted red peppers instead of sun-dried tomatoes
- Add arugula or spinach if you want a little green action
Make-Ahead Tips
- Can be made 1 day in advance — just leave out the herbs until serving
- Store in the fridge in an airtight container for up to 3 days
- Tastes even better the next day after soaking up the dressing
Questions People Actually Ask
Q: Can I use fresh artichokes?
A: Totally — but they take more work. Canned or jarred is the weeknight move.
Q: Can I skip the olives or capers?
A: Yup, but they add that briny punch. Try adding a splash more vinegar or some pickled onions to balance it out.
Q: Is this salad vegan?
A: Yep! Just skip the cheese toppings or use a plant-based version if you’re adding some.
Tuscan Artichoke Tomato Salad: Your Mediterranean Mood Boost in a Bowl
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
This isn’t your average side salad. The Tuscan Artichoke Tomato Salad is rustic, juicy, and straight-up sunshine-worthy. Think: briny marinated artichokes, sweet cherry tomatoes, fresh herbs, and a zingy balsamic dressing that makes everything sing. It’s inspired by those breezy Italian countryside lunches where simplicity = perfection. No lettuce here, just big flavor and even bigger vibes.
Ingredients
Veggies & Friends:
1 can (14 oz) quartered artichoke hearts, drained (marinated = extra bonus)
1 ½ cups cherry or grape tomatoes, halved
¼ red onion, thinly sliced
½ cup pitted Kalamata olives, halved
¼ cup sun-dried tomatoes, thinly sliced (oil-packed or rehydrated)
1–2 tbsp capers (optional, but they slap)
Handful of fresh basil and/or parsley, chopped
For the Dressing:
2 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 clove garlic, finely minced or grated
Salt + pepper to taste
Pinch of dried oregano or Italian seasoning
Instructions
Step 1: Make the Dressing
In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Set aside.
Step 2: Toss the Good Stuff
In a large mixing bowl, combine the artichokes, tomatoes, red onion, olives, sun-dried tomatoes, capers, and herbs.
Step 3: Dress It Up
Pour the dressing over the salad and gently toss everything together until well coated. Let it sit for 10–15 minutes if you’ve got time — the flavors love a little mingle session.
Step 4: Serve & Shine
Serve it chilled or at room temp. Bonus points if you top it with toasted pine nuts, crumbled feta, or shaved Parmesan. Or pile it on some grilled sourdough for a killer bruschetta situation.
Notes
Perfect with grilled chicken, fish, or steak
Add chickpeas or white beans for extra heartiness
Killer in wraps or grain bowls
Works as a no-fuss appetizer with crostini
- Prep Time: 15 minutes
Nutrition
- Calories: ~210 kcal
- Protein: ~4g