Description
This Tuscan Artichoke Salad is a fresh, vibrant, and Mediterranean-inspired dish featuring marinated artichoke hearts, juicy tomatoes, olives, and a zesty lemon dressing. It’s light, refreshing, and perfect as a side dish or a light meal. Serve it with grilled chicken, fish, or crusty bread for a complete experience!
Ingredients
Scale
- 1 can (14 oz) or jar (12–16 oz) artichoke hearts (drained and quartered)
- 1 cup cherry tomatoes (halved)
- 1/2 cup Kalamata or green olives (pitted and halved)
- 1/4 red onion (thinly sliced)
- 1/2 cup canned chickpeas (drained and rinsed, optional for protein boost)
- 1/4 cup sun-dried tomatoes (chopped, optional for extra depth of flavor)
- 1/4 cup crumbled feta cheese (or shaved Parmesan for a different twist)
- 2 tbsp capers (optional, for a briny kick)
- 2 tbsp fresh basil or parsley (chopped, for garnish)
For the Dressing:
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice (freshly squeezed)
- 1 tbsp balsamic vinegar (or red wine vinegar)
- 1 tsp Dijon mustard (for a bit of tanginess)
- 1 garlic clove, minced
- 1/2 tsp dried oregano (or Italian seasoning)
- Salt & pepper to taste
Instructions
Step 1: Make the Dressing
- In a small bowl, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, garlic, oregano, salt, and pepper.
- Set aside to let the flavors meld.
Step 2: Assemble the Salad
- In a large bowl, combine artichoke hearts, cherry tomatoes, olives, red onion, chickpeas, sun-dried tomatoes, and capers.
- Pour the dressing over the salad and toss gently to coat.
- Add feta cheese and gently mix.
Step 3: Serve & Enjoy
- Garnish with fresh basil or parsley.
- Serve immediately or let it chill in the refrigerator for 15-30 minutes for even more flavor.
- Enjoy as a side dish, light lunch, or a topping for grilled meats!
Serving Suggestions
- Serve with crusty Italian bread or garlic crostini.
- Pair with grilled chicken, shrimp, or salmon for a heartier meal.
- Toss with cooked pasta for a Tuscan pasta salad variation.
Notes
- Make it vegan: Omit the cheese or use vegan feta.
- More crunch? Add toasted pine nuts or almonds.
- Extra flavor? Drizzle with pesto or balsamic glaze before serving.
- Make ahead: This salad keeps well in the fridge for up to 2 days, making it great for meal prep!