Name: Tuscan Artichoke Tomato Salad
Prep time: 10 min
Total time: 20 min
Cuisine: Mediterranean
Ingredients: 2 cups cherry or grape tomatoes, halved; 1 (14 oz) jar marinated artichoke hearts, drained and quartered; 1/4 red onion, thinly sliced; 1/4 cup fresh basil leaves, chopped or torn; 3 tablespoons olive oil; 1 tablespoon red wine vinegar or lemon juice; 1 clove garlic, minced; 1/4 teaspoon salt; 1/4 teaspoon black pepper; Optional: 1/4 cup kalamata olives, 1/4 cup shaved parmesan, handful of arugula

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Tuscan artichoke tomato salad is a light, vibrant dish that’s full of Mediterranean flavor and perfect for warm days or refreshing sides. It combines juicy cherry tomatoes, tender marinated artichoke hearts, and fragrant herbs, all tossed in a zesty olive oil dressing. I love making this salad when I want something simple, healthy, and bursting with color and freshness.

Why You’ll Love This Recipe

I love this salad because it’s so easy to throw together, yet it tastes like something I’d get at a rustic Italian café. The ingredients are bold on their own—ripe tomatoes, savory artichokes, fresh basil—but when they’re combined, they create a balanced, refreshing bite every time. It’s a perfect make-ahead side for picnics, dinners, or even a light lunch. Tuscan Artichoke Tomato Salad

Ingredients

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

Cherry or grape tomatoes, halved
Marinated artichoke hearts, quartered
Red onion, thinly sliced
Fresh basil leaves, chopped or torn
Olive oil
Red wine vinegar or lemon juice
Garlic, minced
Salt
Black pepper
Optional: kalamata olives, shaved parmesan, arugula

Directions

I start by halving the cherry tomatoes and quartering the artichoke hearts.
I add them to a large bowl along with thinly sliced red onion and chopped fresh basil.
In a small bowl, I whisk together olive oil, red wine vinegar or lemon juice, minced garlic, salt, and pepper.
I pour the dressing over the salad and toss everything gently until well combined.
I let the salad sit for about 10–15 minutes at room temperature to let the flavors meld.
I serve it chilled or at room temperature, depending on the meal.

Servings and timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Rest time: 10 minutes (optional for more flavor)
Total time: 20 minutes

Variations

Sometimes I add sliced olives for a briny bite or toss in a handful of arugula for extra greens. If I want it more filling, I’ve added cooked farro or chickpeas. Crumbled feta or shaved parmesan also works well for a creamier contrast. For a little heat, I sprinkle in crushed red pepper flakes.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 2 days. The flavors actually get better as they sit. I don’t reheat it—this salad is best served cold or at room temperature. If it’s been in the fridge, I let it sit out for a few minutes before serving again. Tuscan Artichoke Tomato Salad

FAQs

Can I use canned artichokes instead of marinated?

Yes, but I usually add extra olive oil, lemon juice, and seasonings since canned artichokes are more plain than marinated ones.

How far in advance can I make this?

I make it up to a day ahead. It keeps well and tastes even better after the flavors meld for a few hours.

What tomatoes work best?

I prefer cherry or grape tomatoes for their sweetness and low water content, but any ripe tomato can be chopped and used.

Is this salad vegan?

Yes, as long as I don’t add cheese. It’s naturally plant-based and full of fresh, whole ingredients.

What should I serve this with?

It pairs great with grilled chicken, fish, crusty bread, or pasta. I’ve also used it as a topping for toasted baguette slices.

Conclusion

Tuscan artichoke tomato salad is fresh, fast, and full of bold Mediterranean flavor. With just a handful of simple ingredients, it makes any meal feel a little brighter. Whether I serve it as a side dish, a starter, or a light lunch, this salad always delivers crisp, tangy, herb-filled bites that taste like summer in a bowl.