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Tuscan Artichoke Tomato Salad

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A fresh and vibrant Tuscan Artichoke Tomato Salad featuring tender artichoke hearts, juicy tomatoes, briny olives, and fragrant basil tossed in a zesty olive oil and red wine vinegar dressing for a true taste of Italy.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15–30 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Italian
  • Diet: Gluten Free

Ingredients

  • 14 oz canned or jarred artichoke hearts, drained and quartered
  • 2 cups cherry or grape tomatoes, halved
  • 1 cup Kalamata olives, pitted and halved
  • 1/2 small red onion, thinly sliced
  • 1/4 cup fresh basil leaves, torn
  • 3 tbsp extra virgin olive oil
  • 2 tbsp red wine vinegar
  • 1 clove garlic, minced
  • 1 tsp dried oregano
  • Salt and black pepper, to taste

Instructions

  1. Place artichoke hearts, halved tomatoes, olives, and sliced red onion in a large mixing bowl.
  2. In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper until well combined.
  3. Pour the dressing over the vegetables and toss gently to coat.
  4. Add torn basil leaves and give the salad a final gentle toss.
  5. Chill for at least 15 minutes before serving to allow flavors to meld.

Notes

  • Add fresh mozzarella or shaved Parmesan for extra richness.
  • Swap Kalamata olives for green olives for a milder flavor.
  • Mix in roasted red peppers for sweetness and smokiness.
  • Add cannellini beans for extra protein and heartiness.
  • Best enjoyed fresh; store leftovers for up to 2 days in the fridge.

Nutrition

Find it online: https://elladishes.com/tuscan-artichoke-tomato-salad/