Description
This vibrant Tuscan Artichoke Tomato Salad is a quick, easy, and refreshing vegan side dish packed with juicy tomatoes, briny artichokes, and fresh basil. Perfect for summer gatherings, picnics, or healthy meal prep, it’s naturally gluten-free and bursting with Mediterranean flavor.
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)
Instructions
- Wash and halve the cherry or grape tomatoes. Dice the cucumber. Thinly slice the red onion (soak in cold water for 10 minutes for a milder flavor, then drain). Drain and quarter the artichoke hearts. If using, halve the olives.
- In a small bowl or jar, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic (if using), salt, and pepper until creamy and well combined. Taste and adjust seasoning as needed.
- In a large mixing bowl, combine the tomatoes, cucumber, red onion, artichoke hearts, and olives (if using).
- Pour the dressing over the vegetables.
- Gently toss everything together with salad tongs or two large spoons until evenly coated, being careful not to break up the artichokes.
- Tear the fresh basil leaves and scatter over the salad. Toss gently to distribute.
- Taste and adjust salt, pepper, or lemon juice as needed.
- For best flavor, let the salad rest for 10-15 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature. If adding arugula or spinach, toss in just before serving.
Notes
For best results, use ripe, sweet tomatoes and high-quality olive oil. Let the salad rest before serving for deeper flavor. Adjust salt and acid to taste. Add chickpeas or white beans for extra protein. Store leftovers in the fridge for up to 3 days, adding fresh basil just before serving. If using water-packed artichokes, add an extra drizzle of olive oil.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: Italian
Nutrition
- Serving Size: About 1 cup (180g) per serving
- Calories: 120
- Sugar: 5
- Sodium: 400
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 13
- Fiber: 5
- Protein: 3
Keywords: Tuscan salad, artichoke tomato salad, vegan summer salad, gluten-free salad, Mediterranean salad, picnic side, healthy vegan salad, Italian salad, easy vegan recipe, summer side dish