Tuscan Artichoke Tomato Salad

Name: Tuscan Artichoke Tomato Salad
Prep time: 10 min
Total time: 10 min
Cuisine: Italian
Ingredients: 1 can (14 oz) artichoke hearts, drained and quartered; 2 cups cherry tomatoes, halved; 1/4 cup red onion, thinly sliced; 1/4 cup fresh basil leaves, chopped; 2 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 clove garlic, minced; Salt and freshly ground black pepper, to taste; Optional: 1/4 cup crumbled feta or shaved Parmesan for garnish

Isabella

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A fresh, vibrant Tuscan Artichoke Tomato Salad that featuring tender artichokes and ripe tomatoes, dressed in a zesty Italian-inspired vinaigrette that captures the essence of Tuscany. It’s light, full of flavor, and perfect for any season, especially summer.

Why I’ll Love This Recipe

I love how this Tuscan Artichoke Tomato Salad brings simple ingredients together to create something so refreshing and satisfying. The combination of juicy cherry tomatoes and briny artichokes tossed in a tangy vinaigrette makes it ideal for a quick lunch, a picnic, or a light dinner. The freshness of basil and the option to add feta or Parmesan give me the freedom to make it exactly the way I like it. Plus, it’s naturally vegetarian, gluten-free, and easy to make vegan if I skip the cheese.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 can (14 oz) artichoke hearts, drained and quartered

2 cups cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup fresh basil leaves, chopped

1 tablespoon red wine vinegar

2 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

1 clove garlic, minced

Salt and freshly ground black pepper, to taste

Optional: 1/4 cup crumbled feta or shaved Parmesan for garnish

Directions

I start by combining the artichoke hearts, cherry tomatoes, red onion, and chopped basil in a large bowl.

In a separate smaller bowl, I whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until the vinaigrette is smooth and well emulsified.

Then I pour the vinaigrette over the salad ingredients and toss gently to coat everything evenly.

I taste and adjust the seasoning with more salt or pepper if needed.

I let the salad rest for about 10 minutes to allow the flavors to meld.

Right before serving, I might add a sprinkle of crumbled feta or shaved Parmesan for extra richness.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 0 minutes

Total Time: 10 minutes

Calories: Approximately 120 kcal per serving

Variations

I sometimes like to change this salad up depending on what I have on hand. Here are a few easy twists:

Swap cherry tomatoes with sun-dried tomatoes for a more intense flavor.

Add a handful of arugula or baby spinach to turn it into a more robust green salad.

Mix in cooked quinoa or orzo to make it more filling as a main dish.

Use marinated artichoke hearts for an extra tangy punch.

Replace the feta or Parmesan with vegan cheese or olives to keep it plant-based.

Storage/Reheating

This salad keeps well in the refrigerator for up to 2 days. I store it in an airtight container and give it a quick toss before serving again. If I know I’ll have leftovers, I wait to add the cheese until just before serving so it stays fresh. Reheating isn’t necessary since it’s meant to be enjoyed cold or at room temperature.

Related Recipes:

Crockpot Spinach Artichoke Dip

FAQs

What kind of artichoke hearts should I use?

I use canned or jarred artichoke hearts packed in water or brine. I drain them well and cut them into quarters. Marinated ones work too, but I adjust the vinaigrette so it’s not overly tangy.

Can I make this salad ahead of time?

Yes, I often make it a few hours in advance and let it chill in the fridge. The flavors deepen nicely. I just add the cheese right before serving to keep it fresh.

Is this salad vegan?

It can be. I just skip the feta or Parmesan, or use a plant-based cheese alternative to keep it vegan.

What can I serve with this salad?

I like to pair it with grilled chicken, crusty bread, or even pasta for a Mediterranean-inspired meal. It also works well as a starter or side for a bigger dinner.

Can I use other types of vinegar?

Absolutely. If I don’t have red wine vinegar, I’ve used white wine vinegar or even lemon juice. It changes the flavor slightly but still tastes great.

Conclusion

This Tuscan Artichoke Tomato Salad is everything I want in a quick, wholesome meal—fresh, flavorful, and effortless. Whether I’m making it for a light dinner, picnic, or just need a healthy side dish, it always hits the spot. With endless ways to customize it, it’s a salad I keep coming back to.