Description
A fresh, vibrant salad featuring tender artichokes and ripe tomatoes, dressed in a zesty Italian-inspired vinaigrette that captures the essence of Tuscany. Perfect for summer or any season.
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
Instructions
- Combine artichoke hearts, cherry tomatoes, red onion, and chopped basil in a large bowl.
- In a separate bowl, whisk together olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well emulsified.
- Pour the vinaigrette over the salad and toss gently to coat.
- Taste and adjust seasoning with more salt or pepper if needed.
- Let the salad rest for about 10 minutes to allow flavors to meld.
- Right before serving, optionally garnish with crumbled feta or shaved Parmesan.
Notes
Use marinated artichoke hearts for an extra tangy flavor.
Add greens like arugula or spinach for a heartier salad.
Mix in quinoa or orzo to make it a main dish.
Store in the refrigerator for up to 2 days.
Add cheese just before serving if preparing ahead.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 120 kcal
- Sugar: 3g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 5mg
