Tuscan Artichoke Tomato Salad is a bright, rustic dish that I love making when I want something fresh, simple, and full of Mediterranean flavor. The combination of tender artichokes, juicy tomatoes, and a herby dressing feels effortless yet elegant. It’s one of those salads that tastes like summer and works beautifully as a side or a light meal.
Why You’ll Love This Recipe
I like this recipe because it uses simple ingredients but delivers big flavor. The artichokes add a savory, slightly tangy bite, while the tomatoes bring freshness and juiciness. It comes together quickly, doesn’t require cooking, and tastes even better after sitting for a bit. I also love how versatile it is—I can serve it with grilled meats, fish, or crusty bread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
Artichoke hearts (marinated or canned), drained and quartered
-
Cherry or grape tomatoes, halved
-
Red onion, thinly sliced
-
Fresh basil, torn
-
Fresh parsley, chopped
-
Olive oil
-
Red wine vinegar or lemon juice
-
Garlic, minced
-
Salt
-
Black pepper
-
Optional: capers or olives
-
Optional: shaved Parmesan-style cheese
Directions
-
I start by placing the artichoke hearts, tomatoes, and red onion in a large bowl.
-
In a small bowl, I whisk together olive oil, red wine vinegar or lemon juice, garlic, salt, and pepper.
-
I pour the dressing over the vegetables and toss gently to combine.
-
I fold in the fresh basil, parsley, and any optional add-ins like capers or olives.
-
I let the salad sit for about 10–15 minutes before serving so the flavors can meld.
-
Just before serving, I add shaved cheese if I’m using it.
Servings and timing
This recipe serves about 4 people and takes roughly 15 minutes to prepare. It’s ideal for quick lunches, weeknight dinners, or last-minute entertaining.
Variations
Sometimes I add white beans or chickpeas to make the salad more filling. I’ve also mixed in roasted red peppers or cucumbers for extra texture. If I want a heartier version, I toss it with cooked pasta or serve it over arugula. For a dairy-free option, I simply skip the cheese.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. I don’t reheat this salad—it’s best served cold or at room temperature. Before serving leftovers, I give it a quick toss and add a drizzle of olive oil if needed.
FAQs
Can I use fresh artichokes instead of canned or marinated?
Yes, I can use freshly cooked artichokes, but canned or marinated ones save time and work perfectly here.
What tomatoes work best?
I like cherry or grape tomatoes because they’re sweet and hold their shape, but chopped Roma tomatoes work too.
Is this salad very acidic?
It’s nicely balanced. I adjust the vinegar or lemon juice to taste if I want it milder.
Can I make this salad ahead of time?
Yes, I often make it a few hours ahead. The flavors deepen as it rests.
What should I serve with this salad?
I serve it with grilled chicken, fish, pasta dishes, or crusty bread. It also works well as part of a Mediterranean-style spread.
Conclusion
Tuscan Artichoke Tomato Salad is one of my favorite no-fuss recipes because it’s fresh, flavorful, and endlessly versatile. I love how the simple ingredients come together into something that feels rustic and satisfying. Whether I’m serving it as a side or enjoying it on its own, this salad always brings bright, Tuscan-inspired flavor to the table.
Print
Tuscan Artichoke Tomato Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad / Side
- Method: No-cook
- Cuisine: Mediterranean / Tuscan
Description
Tuscan Artichoke Tomato Salad is a fresh, rustic, Mediterranean-inspired salad with tender artichokes, juicy tomatoes, and a herby, bright dressing. Perfect as a side or light meal.
Ingredients
- Artichoke hearts (marinated or canned), drained and quartered
- Cherry or grape tomatoes, halved
- Red onion, thinly sliced
- Fresh basil, torn
- Fresh parsley, chopped
- Olive oil
- Red wine vinegar or lemon juice
- Garlic, minced
- Salt
- Black pepper
- Optional: capers or olives
- Optional: shaved Parmesan-style cheese
Instructions
- Place artichoke hearts, tomatoes, and red onion in a large bowl.
- In a small bowl, whisk together olive oil, red wine vinegar or lemon juice, garlic, salt, and pepper.
- Pour the dressing over the vegetables and toss gently to combine.
- Fold in fresh basil, parsley, and any optional add-ins like capers or olives.
- Let the salad sit 10–15 minutes before serving to allow flavors to meld.
- Just before serving, add shaved cheese if using.
Notes
- Add white beans or chickpeas for a more filling salad.
- Mix in roasted red peppers or cucumbers for extra texture.
- For a heartier meal, toss with cooked pasta or serve over arugula.
- Skip the cheese for a dairy-free version.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 4g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 3g
- Cholesterol: undefined
