Tuscan Artichoke Tomato Salad

I’m excited to share my Tuscan Artichoke Tomato Salad—a fresh, vibrant mix of tender artichoke hearts, juicy tomatoes, briny olives, and fragrant herbs, all tossed in a zesty olive oil dressing that brings the flavors of Italy right to my table.

Why I’ll Love This Recipe

I love this salad because it’s as beautiful as it is flavorful. The combination of artichokes, tomatoes, and olives gives me a perfect balance of tangy, sweet, and savory notes. It’s quick to prepare, pairs well with so many dishes, and tastes even better after the flavors have had time to mingle.

Ingredients

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

• Canned or jarred artichoke hearts, drained and quartered

• Cherry or grape tomatoes, halved

• Kalamata olives, pitted and halved

• Red onion, thinly sliced

• Fresh basil leaves, torn

• Extra virgin olive oil

• Red wine vinegar

• Garlic, minced

• Dried oregano

• Salt and black pepper

Directions

1. I place the artichoke hearts, halved tomatoes, olives, and sliced red onion in a large bowl.

2. In a small bowl, I whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until well combined.

3. I pour the dressing over the vegetables and gently toss to coat everything evenly.

4. I add the torn basil leaves and give the salad one last gentle toss.

5. I let it chill for at least 15 minutes before serving so the flavors meld beautifully.

Servings and Timing

• Servings: About 4 servings

• Prep time: 15 minutes

• Chill time: 15 minutes (optional, but I like the flavor more)

• Total time: 15–30 minutes

Variations

• I sometimes add chunks of fresh mozzarella or shaved Parmesan for extra richness.

• I swap Kalamata olives for green olives when I want a slightly milder flavor.

• I mix in roasted red peppers for a sweeter, smokier element.

• I add cannellini beans for more protein and a heartier salad.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors deepen as it sits, but I find the basil is best added fresh right before serving. I don’t reheat this salad since it’s meant to be enjoyed chilled or at room temperature.

FAQs

Can I use fresh artichokes instead of canned or jarred?

Yes—I cook and trim fresh artichokes before quartering them, but it adds more prep time.

What kind of tomatoes work best?

I like cherry or grape tomatoes because they’re sweet, juicy, and hold their shape well in the salad.

Can I make this salad ahead of time?

Yes—I often make it a few hours ahead and keep it chilled. I add the basil just before serving.

Is this salad gluten-free?

Yes—it’s naturally gluten-free as long as all ingredients are free of additives containing gluten.

Can I use a different dressing?

Of course—I sometimes use a simple lemon vinaigrette or balsamic dressing when I want a twist.

Conclusion

I love making Tuscan Artichoke Tomato Salad for its fresh flavors, colorful presentation, and effortless preparation. It’s a perfect side dish for grilled meats, pasta nights, or even as a light lunch all on its own.