Artichoke Tomato Salad Recipe

I made a Mediterranean Artichoke Tomato Salad with marinated artichoke hearts, juicy ripe tomatoes, red onion and chickpeas all dressed in a bright homemade vinaigrette.

I found myself obsessed with this Mediterranean Artichoke Tomato Salad last summer. The marinated artichoke hearts bring a briny chew and the cherry tomatoes burst bright in every bite, so simple yet kind of loud.

It leans into a Tuscan Salad Dressing vibe, but it’s more breezy than precious, like a dinner that refuses to be boring. I keep eating it straight from the bowl at weird times, and each mouthful feels different.

I probably can’t explain why it hits so hard, maybe its the contrast, maybe luck, but I know I’ll keep making it.

Ingredients

• Artichoke hearts: Tender and tangy, low calorie, good fiber source, briny, adds savory slightly lemony notes.
• Cherry tomatoes: Juicy, sweet and acidic, full of vitamin C, adds bright bursts of fresh flavor.
• Chickpeas: Starchy and hearty, high in protein and fiber, make the salad more filling and satisfying.
• Basil: Fragrant, peppery sweet herb, brings fresh green aroma, lifts flavors and often smells incredible.
• Extra virgin olive oil: Gives rich, heart healthy fats and carries herbs and dressing flavors.
• Red wine vinegar: Tangy, sharp and acidic, balances oil, adds bright sour kick that wakes everything up.
• Red onion: Crisp, slightly sweet but sharp, adds crunch, mild pungency and colorful rings to salad.

Ingredient Quantities

• 14 oz jar marinated artichoke hearts, drained and roughly chopped
• 1 pint cherry tomatoes, halved (about 12 oz)
• 1 small red onion, thinly sliced
• 1 15 oz can chickpeas drained and rinsed
• 1/4 cup fresh basil leaves roughly torn
• 2 tbsp fresh parsley, chopped
• 3 tbsp extra virgin olive oil
• 2 tbsp red wine vinegar
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 small garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• pinch crushed red pepper flakes optional

How to Make this

1. Drain the jarred artichoke hearts well, roughly chop them and put in a large bowl with the halved cherry tomatoes, thinly sliced red onion, and the drained rinsed chickpeas.

2. Tear the basil leaves with your hands, chop the parsley, then add both herbs to the bowl so they dont bruise.

3. Make the vinaigrette: in a small jar or bowl combine the 3 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, the minced garlic, 1 1/2 teaspoon kosher salt total now or start with 1/2 teaspoon and 1/4 teaspoon freshly ground black pepper, and a pinch of crushed red pepper flakes if you like heat. Seal and shake or whisk until emulsified.

4. If your artichoke jar has flavorful oil or vinegar left, add a tablespoon of that to the dressing for extra depth, but dont add too much or it will overpower the tomatoes.

5. Pour the vinaigrette over the salad and toss gently so the tomatoes dont get squashed, make sure everything is evenly coated.

6. Let the salad sit at room temperature for at least 15 to 30 minutes so the flavors mingle, or refrigerate for up to 2 hours if you want it cooler.

7. Taste and adjust seasoning, add a little more salt, lemon or red wine vinegar if it needs brightness.

8. Serve at room temperature or chilled, finishing with an extra sprinkle of chopped parsley or torn basil if you want.

Equipment Needed

1. Large mixing bowl, for tossing the artichokes, tomatoes and chickpeas
2. Cutting board and a sharp chef knife, to chop artichokes, herbs and slice onion
3. Colander or fine mesh sieve, to drain the chickpeas and jarred artichokes
4. Measuring spoons and a tablespoon, to measure oil, vinegars, mustard and salt
5. Small jar with lid or small bowl, to whisk and shake the vinaigrette
6. Whisk or fork, to emulsify the dressing (a jar lid works too if you wanna shake it)
7. Salad spoon and fork or tongs, to gently toss without squashing the tomatoes
8. Serving bowl or platter and a spoon for serving, plus paper towels for any spills

FAQ

Artichoke Tomato Salad Recipe Substitutions and Variations

• Marinated artichoke hearts: use jarred plain artichoke quarters packed in water, or hearts of palm for a similar texture, or roast fresh artichoke bottoms if you want a smoky note
• Cherry tomatoes: swap with grape tomatoes, or diced Roma (plum) tomatoes drained, or rehydrated oil packed sun dried tomatoes for a concentrated tomato punch
• Chickpeas: replace with cannellini or other white beans, cooked green lentils for earthiness, or shelled edamame for a bright, protein rich twist
• Fresh basil: use fresh mint for a bright lift, or flat leaf parsley for a milder herb note, or chopped arugula if you want a peppery bite

Pro Tips

1. Drain and pat the artichokes and chickpeas dry so the dressing doesn’t get watered down, and if your cherry tomatoes are super juicy scoop out a few seeds or blot them — keeps the salad from getting soggy.

2. Mince the garlic and mix it with the lemon and red wine vinegar 10 minutes before you add the oil, it calms the raw bite and makes the vinaigrette taste rounder.

3. Always start with less salt and acid than you think you need, taste after the salad rests, then add more. Jarred artichoke liquid is strong so add it teaspoon by teaspoon.

4. Add a crunchy or salty finish for contrast — toasted pine nuts, pistachios, or a little crumbled feta work great. If you’re making it ahead, keep the tomatoes separate and fold them in just before serving so they stay fresh.