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