Tuscan Weeknight Delight: Tuscan Artichoke Tomato Salad for Busy Lives

This Tuscan Artichoke Tomato Salad brings together tender artichoke hearts, sweet cherry tomatoes, and fresh basil for a simple, zesty dish. It’s light and juicy with a little tang from balsamic and a silky touch from olive oil. The textures soft artichokes, poppable tomatoes, and a mild crunch from red onion make every bite lively and fresh.

Why You’ll Love This Recipe

Top reasons to make it: it’s quick to toss, needs few ingredients, and works as a side, light lunch, or potluck winner. If you love easy salads, you might also enjoy a similar crowd-pleaser like Homemade Orzo Pasta Salad with Feta & Sun-Dried Tomatoes for another bright option.

• Ready in under 15 minutes perfect for busy evenings.
• Made with pantry staples plus a few fresh herbs.
• Flexible: serve as a side, a starter, or a light lunch.
• Naturally vegetarian and easy to make vegan.

Ingredients of Tuscan Artichoke Tomato Salad

• 1 can artichoke hearts, drained and chopped
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Step-by-Step Instructions of Tuscan Artichoke Tomato Salad

1. Drain the artichoke hearts well and chop them into bite-sized pieces.
2. Halve the cherry tomatoes and place them in a mixing bowl.
3. Chop the red onion finely and add it to the bowl with the tomatoes and artichokes.
4. Tear or chop the basil and sprinkle it over the vegetables.
5. Drizzle the olive oil and balsamic vinegar over the salad.
6. Season with salt and pepper, then toss gently to combine.
7. Taste and adjust seasoning add a touch more vinegar or oil if desired.
8. Chill briefly or serve immediately at room temperature.

Tips for Success

• Drain artichokes well so the salad doesn’t get watery.
• Use ripe cherry tomatoes for the best sweetness.
• Let the salad sit 10 minutes before serving to let flavors meld.

Substitutions & Variations of Tuscan Artichoke Tomato Salad

• To Make It Vegan/Gluten-Free: This salad is already vegan and gluten-free just check canned artichokes for added ingredients if needed.
• Variations: Stir in canned white beans for protein, add crumbled feta for a salty twist, or toss with arugula for extra peppery greens. Swap balsamic for lemon juice for a brighter, tangier version.

Storage Instructions of Tuscan Artichoke Tomato Salad

• Refrigerator: Store in an airtight container for up to 3 days. Expect tomatoes to release a bit of juice over time; give a quick toss before serving.
• Freezer: Not recommended tomatoes and fresh basil don’t freeze well.
• Make-Ahead: Chop the veggies and mix dressing separately the day before. Combine just before serving for best texture.

Frequently Asked Questions (FAQ) of Tuscan Artichoke Tomato Salad

Can I use frozen artichoke hearts?
Frozen ones usually get mushy when thawed. Canned or jarred artichokes work best here.

How do I keep the salad from getting soggy?
Drain artichokes well and add dressing just before serving. Store leftovers in a shallow container to reduce moisture build-up.

Can I add protein to make this a main dish?
Yes toss in chickpeas, white beans, or grilled chicken for a fuller meal.

Final Thoughts

Tuscan Artichoke Tomato Salad is a quick, bright dish that shows how a handful of simple ingredients can taste like a trip to the market. It’s perfect for busy nights, easy meal prep, and warm-weather meals. Give it a try and leave a comment to tell me how you liked it and don’t forget to add a star rating below if this salad wins a spot on your weekly menu.

Tuscan Artichoke Tomato Salad

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A bright and zesty salad featuring artichoke hearts, cherry tomatoes, and fresh basil that’s ready in under 15 minutes.

• Total Time: 10 minutes
• Yield: 4 servings

Ingredients

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• 1 can artichoke hearts, drained and chopped
• 2 cups cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

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Instructions

1. Drain the artichoke hearts well and chop them into bite-sized pieces.
2. Halve the cherry tomatoes and place them in a mixing bowl.
3. Chop the red onion finely and add it to the bowl with the tomatoes and artichokes.
4. Tear or chop the basil and sprinkle it over the vegetables.
5. Drizzle the olive oil and balsamic vinegar over the salad.
6. Season with salt and pepper, then toss gently to combine.
7. Taste and adjust seasoning  add a touch more vinegar or oil if desired.
8. Chill briefly or serve immediately at room temperature.

Notes

Drain artichokes well to avoid wateriness. Use ripe cherry tomatoes for the best flavor.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Side Dish
• Method: No-Cook
• Cuisine: Italian
• Diet: Vegetarian