Can I use regular tomatoes instead of cherry tomatoes?

Absolutely! Roma or vine tomatoes work well too—just dice them into bite-sized pieces. Cherry tomatoes tend to be sweeter and have less seeds, but use what you have on hand. Just be sure they're ripe and flavorful.

I don't have fresh herbs. Can I use dried?

Fresh herbs really make this salad special, but in a pinch, you can substitute with dried herbs. Use about 2 teaspoons dried basil and 1 teaspoon dried chives. Add them to the dressing rather than directly to the salad to help them rehydrate a bit.

How can I make this salad more substantial for a main dish?

This salad becomes a wonderful main course with a few additions. Try adding diced mozzarella or feta cheese, sliced salami, or even some cooked pasta to make it more filling. A can of good-quality tuna packed in olive oil is another excellent protein addition.

My red onions are too strong. What can I do?

If your red onions have a bit too much bite, there's an easy fix! After slicing them, place them in a bowl of ice water for 10-15 minutes, then drain and pat dry. This simple step removes some of the harsh compounds that cause that intense flavor while keeping all the crunch and color.

Tuscan Artichoke Tomato Salad Recipe

Name: Tuscan Artichoke Tomato Salad Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 10 ounces cherry tomatoes, cut in half; ½ medium red onion, thinly sliced; 1 (12-ounce) jar of marinated artichoke hearts, strained; 1 (15-ounce) can of cooked chickpeas, strained, rinsed, and dried (about 1½ cups cooked chickpeas); 2 Tablespoons fresh basil, cut into thin strips; 2 Tablespoons fresh chives, finely diced; 1 Tablespoon capers; ¼ cup olive oil; 2 Tablespoons red wine vinegar; 1 teaspoon dried parsley; ½ teaspoon salt (adjust to taste); ½ teaspoon garlic powder or 1 garlic clove, finely minced; ¼ teaspoon ground black pepper

Description

This vibrant and refreshing Tuscan Artichoke Tomato Salad is bursting with Mediterranean flavors. Packed with fresh cherry tomatoes, marinated artichoke hearts, chickpeas, and a zesty Tuscan vinaigrette, it’s a perfect choice for a light lunch, side dish, or a healthy snack. Ready in minutes, this versatile salad combines simplicity with bold taste for an irresistible dish you’ll love.

Ingredients

Units Scale

Salad Ingredients

10 ounces cherry tomatoes, cut in half
1/2 medium red onion, thinly sliced
1 (12-ounce) jar of marinated artichoke hearts, strained
1 (15-ounce) can of cooked chickpeas, strained, rinsed, and dried (about 1 1/2 cups cooked chickpeas)
2 Tablespoons fresh basil, cut into thin strips
2 Tablespoons fresh chives, finely diced
1 Tablespoon capers

Tuscan Vinaigrette

1/4 cup olive oil
2 Tablespoons red wine vinegar
1 teaspoon dried parsley
1/2 teaspoon salt (adjust to taste)
1/2 teaspoon garlic powder or 1 garlic clove, finely minced
1/4 teaspoon ground black pepper

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Instructions

Prepare the Ingredients
Begin by prepping the vegetables, herbs, and chickpeas. Cut the cherry tomatoes in half, thinly slice the red onion, finely dice the chives, and cut the basil into thin strips. Strain the artichoke hearts from their liquid and set them aside. Strain, rinse, and pat the chickpeas dry to ensure they mix well with the other ingredients.
Make the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, dried parsley, salt, garlic powder (or freshly minced garlic), and ground black pepper until combined. This flavorful vinaigrette adds a delightful zest to the salad.
Assemble the Salad
Combine the halved cherry tomatoes, sliced red onions, chopped chives, basil strips, strained artichoke hearts, chickpeas, capers, and prepared vinaigrette in a large mixing bowl. Gently toss the ingredients until the vegetables are evenly coated with the dressing.
Serve or Chill
Serve the salad immediately, or for an intensified flavor, let it chill in the refrigerator for 1-2 hours. This resting time allows the flavors to meld beautifully. Enjoy this vibrant salad as a refreshing appetizer, side dish, or light meal.

Notes

Additional veggies such as chopped cucumber, pitted olives, or shredded carrots make great enhancements to this salad.
For a greens-filled twist, serve over a bed of arugula.
Store leftovers in an airtight container in the fridge for up to 3 days. The salad tastes freshest when consumed within the first 2 days.
Freezing is not recommended as it may compromise the texture of the vegetables and herbs.

Nutrition

Calories: 210
Sugar: 5g
Sodium: 480mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 5g
Protein: 5g
Cholesterol: 0mg