Tuscan Artichoke Tomato Salad Recipe – Easy Vegan Summer Side

Name: Tuscan Artichoke Tomato Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 2 cups cherry or grape tomatoes, halved (about 10 oz); 1 can or jar (14 oz) oil-packed artichoke hearts, drained and quartered; 1 medium cucumber, diced (about 5 oz); 1/4 medium red onion, thinly sliced (about 1 oz); 1/2 cup Kalamata or black olives, pitted and halved (about 2.5 oz, optional); 1/2 cup fresh basil leaves, torn (about 0.7 oz); 3 tablespoons extra virgin olive oil; 2 tablespoons freshly squeezed lemon juice; 1 tablespoon red wine vinegar; 1 teaspoon Dijon mustard; 1 small garlic clove, finely minced (optional); 1/2 teaspoon sea salt, or to taste; 1/4 teaspoon black pepper, or to taste; 1 tablespoon capers (optional); 2 tablespoons sun-dried tomatoes, chopped (optional); 1 cup arugula or baby spinach (optional, about 1 oz)

By:

Mala

August 10, 2025

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There’s something about the first bite of this Tuscan Artichoke Tomato Salad that just screams summer. The juicy pop of sweet tomatoes, the briny tang of artichokes, and that fresh basil aroma—honestly, it’s like a little Italian vacation in every mouthful. I still remember whipping up this salad on a blazing August afternoon, windows wide open, music playing, and the kitchen full of sunlight. It’s the kind of recipe that makes you want to eat outside, bare feet in the grass, just soaking up all the good vibes.

I first stumbled on the idea for this Tuscan artichoke tomato salad during a trip to Florence, where every meal seemed to come with a plate of impossibly fresh vegetables and olive oil that tasted like liquid gold. When I got home, I couldn’t stop thinking about those flavors, so I started experimenting. It took a few tries (and a few over-salted batches—oops!) before I landed on this version. What makes this salad extra special is its simplicity: just a handful of ingredients, nothing fancy, but every bite is bursting with Mediterranean sunshine.

This recipe is a lifesaver for anyone needing a vibrant, healthy, and totally vegan dish that’s also gluten-free. It’s become a staple at picnics, barbecues, and even those last-minute weeknight dinners when I want something fresh but don’t feel like turning on the stove. Trust me, if you’ve got a crowd to feed (or just yourself and a big appetite), this Tuscan artichoke tomato salad is about to be your new summer favorite.

Why You’ll Love This Recipe

Quick & Easy: Ready in under 20 minutes—no cooking required! Perfect for spontaneous get-togethers or when you need a fast, flavorful side.
Simple Ingredients: Most of what you need is probably sitting in your pantry or fridge right now. No wild goose chases through specialty stores.
Perfect for Summer: This salad shines at picnics, backyard BBQs, or lazy lunches in the sun. Honestly, it’s the ultimate summer vegan salad.
Crowd-Pleaser: Kids, adults, picky eaters—everyone seems to go back for seconds. It’s naturally gluten-free and vegan, so it fits nearly every diet.
Unbelievably Delicious: The combo of marinated artichoke hearts, sweet ripe tomatoes, and zingy lemon dressing is just magic. Each bite is fresh and balanced.

What sets this Tuscan artichoke tomato salad apart from the rest? For one, I use oil-packed artichokes for extra richness and a punch of flavor—none of that watery, bland stuff. The key is letting the ingredients shine: a drizzle of good olive oil, a dash of flaky salt, and lots of fresh basil. I’ve tested this recipe more times than I can count (it’s a must-have at our family reunions), and I can promise you it’s reliable, adaptable, and always the first bowl to empty at the table.

This isn’t just another salad—it’s a dish that makes you pause and savor. No limp lettuce, no heavy dressings—just pure, bright, summery goodness. Whether you’re hosting a vegan dinner party or just want a healthy meal prep option, this Tuscan artichoke tomato salad is comfort food with a sunny twist.

Ingredients Needed

This Tuscan artichoke tomato salad comes together with simple, wholesome ingredients that pack a punch of flavor—no hard-to-find items here! I stick to pantry staples and a couple of fresh produce stars for the perfect summer bite. Here’s what you’ll need:

For the Salad:
- Cherry or grape tomatoes, halved (about 2 cups/300g) – Use the ripest you can find for max sweetness.
- Artichoke hearts, oil-packed, quartered (1 can or jar, about 14 oz/400g, drained) – I love the Trader Joe’s or Cento brands for great texture.
- Cucumber, diced (1 medium/150g) – Adds crunch; you can peel if you like.
- Red onion, thinly sliced (1/4 medium/30g) – Soak in water for 10 minutes if you want a milder flavor.
- Kalamata or black olives, pitted and halved (1/2 cup/70g) – Optional, but the briny kick is so good.
- Fresh basil leaves, torn (about 1/2 cup/20g) – Don’t skimp! This is where the salad gets its fresh, summery vibe.
For the Dressing:
- Extra virgin olive oil (3 tablespoons/45ml) – Go for the good stuff if you can.
- Lemon juice, freshly squeezed (2 tablespoons/30ml) – Adds brightness and acidity.
- Red wine vinegar (1 tablespoon/15ml) – For an extra tang (swap with apple cider vinegar if needed).
- Dijon mustard (1 teaspoon/5g) – Helps emulsify and gives a little zip.
- Garlic, finely minced (1 small clove/3g) – Totally optional, but I think it brings everything together.
- Sea salt and black pepper – To taste. I usually start with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust.
Optional Add-ins:
- Capers (1 tablespoon/10g) – For extra tang and brininess.
- Sun-dried tomatoes, chopped (2 tablespoons/15g) – If you want a bit more chew and umami.
- Arugula or baby spinach (1 cup/30g) – Great if you want to bulk up the greens.

If you need to keep it gluten-free, you’re in luck—every ingredient here is naturally free of gluten. For a nut-free version, just double-check your artichokes (some brands process in facilities with nuts). If you’re out of fresh basil, flat-leaf parsley works too, but honestly, basil is where the magic’s at. And if you want to swap out the artichokes for grilled zucchini or roasted red peppers, go for it—it’s super flexible.

Equipment Needed

Large mixing bowl – You’ll want plenty of space to toss everything together without making a mess.
Small jar or bowl with a whisk – For shaking or whisking up that zesty dressing. Honestly, a mason jar makes cleanup easy.
Sharp chef’s knife – For cleanly slicing those tomatoes and onions. I love my old Victorinox—it’s affordable and stays sharp.
Cutting board – Preferably a non-slip one for extra safety.
Measuring spoons and cups – For that perfect dressing balance.
Salad tongs or two big spoons – For tossing everything so it’s evenly coated.

If you don’t have a whisk, just use a fork or shake your dressing ingredients in any jar with a tight lid. And for the mixing bowl, I’ve honestly used everything from a big soup pot to a giant Tupperware. No need to splurge on fancy equipment for this recipe! Just give your tools a good wash after handling those artichokes and tomatoes—olive oil can get slippery.

Preparation Method

Tuscan artichoke tomato salad preparation steps

Prep the Vegetables:
Wash and halve 2 cups (about 300g) of cherry or grape tomatoes. Dice 1 medium cucumber (about 150g)—no need to peel unless you prefer. Thinly slice 1/4 red onion (about 30g); if you want a milder flavor, soak the slices in cold water for 10 minutes, then drain. Quarter and drain 1 can/jar (14 oz/400g) of oil-packed artichoke hearts. If using olives, halve 1/2 cup (70g) of pitted Kalamata or black olives. Set everything aside.
Make the Dressing:
In a small bowl or jar, combine 3 tablespoons (45ml) extra virgin olive oil, 2 tablespoons (30ml) fresh lemon juice, 1 tablespoon (15ml) red wine vinegar, 1 teaspoon (5g) Dijon mustard, and 1 finely minced garlic clove (if using). Add 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Whisk or shake until the dressing is creamy and well combined. Taste and adjust seasoning as needed.
Combine Salad Ingredients:
In a large mixing bowl, add the halved tomatoes, diced cucumber, sliced red onion, quartered artichoke hearts, and olives (if using). Pour the dressing over the veggies.
Toss Gently:
Use salad tongs or two big spoons to gently toss everything together until the vegetables are coated in dressing. Try not to break up the artichokes too much—they should stay chunky.
Add Fresh Basil:
Tear about 1/2 cup (20g) fresh basil leaves and scatter them over the salad. Give it one last toss, just until the basil is distributed.
Taste & Adjust:
Taste a bite—does it need more salt, pepper, or a squeeze of lemon? Adjust as needed. Remember, the flavors will meld as the salad sits.
Let Rest (Optional):
For the best flavor, let the salad sit for 10-15 minutes before serving. This gives the veggies time to soak up the dressing—it’s worth the wait!
Serve:
Serve the salad chilled or at room temperature. If adding greens like arugula or baby spinach, toss them in just before serving to keep them crisp.

Notes: If your salad tastes a bit flat, it probably needs a touch more salt or acid (lemon/vinegar). If your tomatoes are extra juicy, you may want to drain off a bit of liquid before tossing with the dressing. And don’t worry if things get a little messy—salad is meant to be rustic!

Cooking Tips & Techniques

Pick ripe tomatoes: The sweeter and juicier, the better—bland tomatoes just won’t cut it here. Heirloom cherry varieties are my top pick when they’re in season.
Don’t drown the salad: Start with less dressing than you think you need. You can always add more, but you can’t take it out if your veggies start swimming!
Let it marinate: If time allows, let the salad sit for 15-20 minutes before serving. The flavors come together so much better (I learned this the hard way after rushing once—the difference was night and day).
Cut even pieces: For the best texture and presentation, try to keep your veggie pieces similar in size. It makes every bite balanced and beautiful.
Go easy on the onion: Red onion can overpower if you use too much. If you’re sensitive, soak slices in water first or use a milder sweet onion.
Use quality olive oil: This is one of those times where a peppery, fruity olive oil really shines. Budget-friendly options like California Olive Ranch are great and widely available.
Taste as you go: Don’t skip this! Every batch of tomatoes and artichokes is a little different, so adjust your salt, acid, and herbs to suit your taste.

I’ve definitely messed up by over-mixing and turning my artichokes to mush (oops), so now I always toss gently and just enough to coat. And don’t be afraid to tweak the flavors—sometimes I add a pinch of chili flakes for a little heat or a handful of roasted chickpeas for crunch. If you’re prepping ahead, store the basil separately and add it right before serving for max freshness.

Variations & Adaptations

Protein Boost: Add a can of chickpeas or white beans (drained and rinsed) for extra plant-based protein. It makes the salad heartier and turns it into a complete meal.
Seasonal Veggies: Swap in grilled zucchini, roasted red peppers, or sliced fennel for a new flavor twist. In late summer, I love tossing in some sweet corn kernels—so good!
Herb Swap: No basil? Try flat-leaf parsley, mint, or even a sprinkle of fresh oregano for a different herbal note.
Allergen Adaptations: This salad is naturally gluten-free and nut-free. If you need to avoid garlic, just leave it out of the dressing—it still tastes bright and fresh. Want a lower-sodium version? Rinse the artichokes and olives before using.
Different Dressings: Try a balsamic vinaigrette instead of the lemon-mustard dressing for a sweeter, deeper flavor. Or go for a classic Italian vinaigrette if you prefer.

One of my favorite personal twists? I sometimes toss in toasted pine nuts (when there are no nut allergies around) for crunch and extra richness. Honestly, this Tuscan artichoke tomato salad is endlessly adaptable—so don’t be afraid to make it your own!

Serving & Storage Suggestions

Serve this Tuscan artichoke tomato salad chilled or at room temperature—both ways are delicious. For a pretty presentation, pile it high in a wide, shallow bowl and top with a few extra basil leaves. This salad pairs perfectly with crusty gluten-free bread, grilled tofu, or even as a topping for avocado toast. For a lighter meal, I love serving it alongside a chilled gazpacho or a simple green salad.

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. If you’re making ahead, keep the basil and any greens separate, then toss them in just before serving to keep everything fresh and vibrant. To refresh leftovers, add a squeeze of lemon or a drizzle of olive oil before serving. If you want to freeze it—honestly, I wouldn’t. The veggies get mushy and lose their charm. And if you’re reheating (say, to toss with warm pasta), just do it gently on the stovetop for a quick, warm salad twist.

The flavors actually deepen after a few hours in the fridge, so don’t worry if you need to prep it ahead. Just be sure to give it a quick toss before serving to redistribute the dressing.

Nutritional Information & Benefits

This Tuscan artichoke tomato salad is low in calories, packed with fiber, and loaded with vitamins from all those fresh veggies. On average, a one-cup (about 180g) serving contains roughly:

120 calories
6g healthy fats (mostly from olive oil)
3g protein
5g fiber
Vitamin C, K, folate, and potassium

It’s naturally vegan, gluten-free, and nut-free (just check your artichoke and olive brands if you have severe allergies). Tomatoes and artichokes are both antioxidant-rich, supporting heart health and digestion. Olive oil adds healthy monounsaturated fats, which are good for brain and skin. I love knowing that this salad is both delicious and nourishing—honestly, it’s my go-to after a weekend of heavy food!

Conclusion

If you’re searching for the ultimate summer salad, this Tuscan artichoke tomato salad truly delivers. It’s easy, vibrant, and just packed with those sunny Mediterranean flavors we all crave. Whether you stick to the original or toss in your own favorite veggies, this recipe is all about celebrating good ingredients and simple pleasures.

I make this every chance I get because it just makes me happy—there’s something special about a dish that’s good for you and still feels like a treat. I hope it brings a little Italian sunshine to your kitchen too! If you try it, I’d love to hear how you put your own twist on it. Drop a comment below, share your photos and tips, or let me know what you served it with. Enjoy every bite, and remember—sometimes the best food is the simplest!

Frequently Asked Questions

Can I make Tuscan artichoke tomato salad ahead of time?

Yes! You can prep the salad up to a day in advance—just keep the basil and any greens separate until right before serving to keep everything fresh.

What if I can’t find oil-packed artichoke hearts?

You can use water-packed artichoke hearts, but the flavor will be milder. Just drain them well and add an extra drizzle of olive oil to the salad.

Is this salad suitable for meal prep?

Absolutely. Store in an airtight container in the fridge for up to 3 days. Add fresh basil or greens right before eating for the best texture and flavor.

How can I make the salad low-sodium?

Rinse canned artichoke hearts and olives under cold water before adding. Adjust salt in the dressing to taste.

Can I add protein to make it a full meal?

Of course! Add canned chickpeas, white beans, or even grilled tofu for a satisfying, protein-rich main course. This salad adapts to whatever you need.