Description
A Mediterranean-inspired salad made with juicy cherry tomatoes, marinated artichokes, protein-rich chickpeas, and fresh herbs—all tossed in a tangy homemade Tuscan vinaigrette. Ideal for picnics, meal prep, or light dinners.
Ingredients
For the Salad
- 10 oz cherry tomatoes, halved
- ½ medium red onion, thinly sliced
- 1 (12 oz) jar marinated artichoke hearts, drained
- 1 (15 oz) can cooked chickpeas, rinsed and dried (about 1½ cups cooked)
- 2 tbsp fresh basil, thinly sliced
- 2 tbsp fresh chives, finely diced
- 1 tbsp capers
For the Tuscan Vinaigrette
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried parsley
- ¼–½ tsp salt, to taste
- ½ tsp garlic powder or 1 garlic clove, finely minced
- ¼ tsp ground black pepper
Instructions
- In a small bowl or jar, whisk together olive oil, vinegar, parsley, salt, garlic, and pepper. Set aside.
- In a large mixing bowl, combine tomatoes, onion, artichokes, chickpeas, basil, chives, and capers.
- Pour dressing over salad and toss gently to combine.
- Let sit for 10–15 minutes before serving to allow flavors to meld.
Notes
- Soak red onion in cold water for 10 minutes to reduce sharpness.
- Serve chilled or at room temperature.
- Add feta, olives, or greens for extra variety.
- Prep Time: 15 minutes
- Cook Time: 0 minutes