Description
This vibrant Tuscan artichoke tomato salad is a quick and easy Mediterranean-inspired dish, bursting with juicy tomatoes, marinated artichokes, briny olives, and fresh basil. It’s perfect for busy weeknights, gatherings, or healthy lunches, and can be adapted for vegan or gluten-free diets.
Ingredients
- 1 can (14 oz) artichoke hearts, drained and quartered (marinated or in water)
- 2 cups cherry or grape tomatoes, halved (mix of colors preferred)
- 1/2 small red onion, thinly sliced
- 1/2 cup pitted Kalamata olives, halved
- 1/3 cup fresh basil leaves, torn or thinly sliced
- 1/4 cup toasted pine nuts (optional)
- 1/4 cup crumbled feta cheese (optional, or dairy-free alternative)
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice (about 1 large lemon)
- 1 tsp red wine vinegar
- 1 clove garlic, finely minced
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp dried oregano
Instructions
- Drain and quarter the artichoke hearts. If using marinated, let them drain excess oil. For plain canned, pat dry and toss with 1 tbsp olive oil and a squeeze of lemon. Set aside for 5 minutes.
- Toast pine nuts (if using) in a dry skillet over medium-low heat for 2-3 minutes until golden and fragrant. Transfer to a plate to cool.
- Halve the cherry or grape tomatoes. Thinly slice the red onion. If desired, soak onion slices in cold water for 10 minutes for a milder flavor, then drain and pat dry. Tear or thinly slice the basil leaves.
- In a small jar or bowl, combine olive oil, lemon juice, red wine vinegar, minced garlic, sea salt, black pepper, and dried oregano. Shake or whisk well until emulsified.
- In a large mixing bowl, add artichoke hearts, tomatoes, onion, olives, and basil. Pour over the dressing and gently toss to coat.
- Sprinkle toasted pine nuts and crumbled feta cheese over the top. Toss gently or leave as a garnish.
- Let the salad sit at room temperature for 10 minutes before serving, or refrigerate for up to 2 hours. Taste and adjust seasoning before serving.
Notes
For best flavor, use ripe, in-season tomatoes and marinated artichokes. Letting the salad rest for 10 minutes before serving allows the flavors to meld. To make vegan, omit or use dairy-free feta. If prepping ahead, keep dressing and basil separate until serving. Pine nuts can be swapped for walnuts, almonds, or seeds for nut allergies.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: About 1 cup
- Calories: 180
- Sugar: 4
- Sodium: 500
- Fat: 10
- Saturated Fat: 2
- Carbohydrates: 10
- Fiber: 4
- Protein: 5
Keywords: Tuscan salad, artichoke salad, tomato salad, Mediterranean salad, healthy salad, vegetarian salad, summer salad, gluten-free salad, easy salad, meal prep salad