Tuscan Artichoke Tomato Salad (Print Version)
Vibrant summer salad with marinated artichokes, chickpeas, red onion and fresh herbs in a zesty Tuscan vinaigrette.
# Ingredients:
→ Salad Ingredients
01 -
10 ounces cherry tomatoes, cut in half
02 -
½ medium red onion, thinly sliced
03 -
1 12-ounce jar of marinated artichoke hearts, strained from water/marinade
04 -
1 15-ounce can of cooked chickpeas, strained, rinsed, and dried (about 1 ½ cups cooked chickpeas)
05 -
2 tablespoons fresh basil, cut into thin strips
06 -
2 tablespoons fresh chives, finely diced
07 -
1 tablespoon capers
→ Tuscan Vinaigrette
08 -
¼ cup olive oil
09 -
2 tablespoons red wine vinegar
10 -
1 teaspoon dried parsley
11 -
¼-½ teaspoon salt, to taste
12 -
½ teaspoon garlic powder or 1 garlic clove, finely minced
13 -
¼ teaspoon ground black pepper
# Steps to Follow:
01 -
Cut cherry tomatoes in half, thinly slice red onion, finely chop chives, and slice basil into thin strips. Strain artichoke hearts from liquid and set aside. Strain, rinse, and dry canned chickpeas.
02 -
In a bowl, whisk together olive oil, red wine vinegar, dried parsley, salt, garlic powder, and ground black pepper.
03 -
In a large bowl, combine chopped tomatoes, red onion, chives, basil, marinated artichoke hearts, chickpeas, capers, and vinaigrette. Mix until all ingredients are coated evenly.
04 -
Serve immediately or chill for 1-2 hours before serving for enhanced flavor.
# Additional Notes:
01 -
For additional vegetables, add chopped cucumber, pitted olives, or shredded carrot.
02 -
Store salad in a sealed container in the fridge for up to 3 days. Best consumed within 2 days for optimal freshness.
03 -
Avoid freezing as freezing damages the texture of the ingredients.