Tuscan Artichoke Tomato Salad (Print Version)
# Ingredients:
→ Salad Ingredients
01 -
10 ounces cherry tomatoes, halved
02 -
½ medium red onion, thinly sliced
03 -
1 jar (12 ounces) marinated artichoke hearts, drained
04 -
1 can (15 ounces) chickpeas, rinsed and dried (about 1½ cups cooked)
05 -
2 tablespoons fresh basil, cut into thin strips
06 -
2 tablespoons fresh chives, finely diced
07 -
1 tablespoon capers
→ Tuscan Vinaigrette
08 -
¼ cup olive oil
09 -
2 tablespoons red wine vinegar
10 -
1 teaspoon dried parsley
11 -
¼-½ teaspoon salt, to taste
12 -
½ teaspoon garlic powder or 1 garlic clove, finely minced
13 -
¼ teaspoon ground black pepper
# Instructions:
01 -
Halve the cherry tomatoes, thinly slice the red onion, finely chop the chives, and cut the basil into long thin strips. Drain the artichoke hearts from their marinade and set aside. Strain and rinse the canned chickpeas, then pat them dry before assembly.
02 -
In a bowl, whisk together olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper until well combined.
03 -
In a large bowl, combine the prepared tomatoes, red onion, chives, basil, artichoke hearts, chickpeas, and capers. Pour the vinaigrette over the ingredients and toss until everything is evenly coated.
04 -
Serve immediately or refrigerate for 1-2 hours to enhance flavors before serving.
# Notes:
01 -
Chilling the salad for 1-2 hours before serving will allow the flavors to meld together beautifully.