Tuscan Artichoke Tomato Salad

This Tuscan Artichoke Tomato Salad is fresh, vibrant, and bursting with Mediterranean flavor. I toss together juicy tomatoes, marinated artichoke hearts, fresh herbs, and a simple vinaigrette to create a dish that’s as beautiful as it is delicious. It’s the kind of salad that works for everything—from casual lunches to elegant dinner parties.

Why You’ll Love This Recipe

I love this salad because it’s easy to make, full of bold flavors, and doesn’t require any cooking. The artichokes add a tangy, tender bite that pairs perfectly with sweet tomatoes and fragrant herbs. It’s light but satisfying, and it keeps well, so I often make it ahead of time. Plus, it’s naturally gluten-free and vegetarian.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cherry tomatoes or grape tomatoes (halved)

• Marinated artichoke hearts (drained and chopped)

• Red onion (thinly sliced)

• Fresh basil or parsley (chopped)

• Olive oil

• Red wine vinegar or balsamic vinegar

• Garlic (minced or finely grated)

• Salt and pepper

• Optional: shaved parmesan or crumbled feta cheese

Directions

1. I start by slicing the tomatoes and chopping the artichoke hearts into bite-sized pieces.

2. In a large bowl, I combine the tomatoes, artichokes, red onion, and fresh herbs.

3. In a small jar or bowl, I whisk together olive oil, vinegar, garlic, salt, and pepper to make the vinaigrette.

4. I pour the dressing over the salad and toss everything gently until coated.

5. I let the salad sit for at least 10–15 minutes before serving so the flavors can blend.

6. Just before serving, I sometimes sprinkle shaved parmesan or feta on top for extra richness.

Servings and timing

This recipe makes about 4 servings. It takes around 15 minutes to prepare, and I like to let it rest for a few extra minutes to let the flavors develop.

Variations

Sometimes I add canned chickpeas or white beans for extra protein. I’ve also tossed in olives, roasted red peppers, or sun-dried tomatoes to give it more depth. When I want a heartier version, I serve it over mixed greens or with grilled chicken or tuna.

Storage/Reheating

I store the salad in an airtight container in the fridge for up to 2 days. The tomatoes will release some juice, so I give it a quick stir before serving again. Since this salad is served cold, there’s no reheating needed.

FAQs

Can I use fresh artichokes instead of marinated?

I prefer marinated artichoke hearts for the extra flavor, but I’ve used cooked fresh ones when I have them. I just season them with a little olive oil and vinegar to mimic the tang.

What tomatoes work best for this salad?

I like using cherry or grape tomatoes because they’re sweet and hold their shape well, but I’ve also used heirloom tomatoes for more variety.

Can I make this salad ahead of time?

Yes, I often make it a few hours in advance. It tastes even better after sitting in the fridge, but I add any cheese just before serving.

What’s the best way to serve this salad?

I serve it as a side dish, in a wrap, or over greens. It’s also great with crusty bread to soak up the dressing.

Is this salad vegan?

Yes, if I leave out the cheese or use a dairy-free alternative, it’s completely vegan and still full of flavor.

Conclusion

Tuscan Artichoke Tomato Salad is a simple, elegant dish that brings bold Mediterranean flavors to the table with minimal effort. It’s fresh, healthy, and perfect for warm-weather meals or anytime I want something quick and flavorful. Whether I serve it on its own or as part of a bigger spread, it always adds something special.