Tuscan Tomato Salad
A light, no-cook Tuscan-inspired salad with cherry tomatoes, chickpeas, and marinated artichokes tossed in a zingy red wine vinaigrette. Perfect for summer days, picnics, or as a vibrant side dish.
Equipment
- large mixing bowl
- whisk
- cutting board
- chef's knife
- Salad serving spoons
Ingredients
- 1 pint cherry or grape tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1/4 cup fresh basil, sliced
- 15 oz can chickpeas, rinsed and drained
- 12 oz jar marinated artichoke hearts, drained
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup extra-virgin olive oil
Instructions
- In a large mixing bowl, whisk together red wine vinegar, Dijon mustard, honey, dried oregano, kosher salt, and black pepper.
- Slowly drizzle in the olive oil while whisking continuously to form a smooth vinaigrette.
- Add halved cherry tomatoes, sliced red onion, chickpeas, and artichoke hearts to the bowl.
- Toss gently to coat all ingredients evenly with the vinaigrette.
- Let the salad sit for 15–30 minutes in the fridge to allow the flavors to meld, if time allows.
- Right before serving, slice fresh basil into ribbons and gently toss it through the salad.
Notes
Make this salad up to a day ahead, but add fresh basil just before serving. Store leftovers in an airtight container for up to 4 days. Not freezer-friendly — enjoy fresh for best texture.
Nutrition
Calories: 295kcalCarbohydrates: 24gProtein: 7gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gSodium: 530mgPotassium: 480mgFiber: 6gSugar: 5gVitamin A: 850IUVitamin C: 22mgCalcium: 80mgIron: 2.2mg