Vegan Tuscan Artichoke Tomato Salad

I never liked artichokes growing up – they were those weird spiky things that showed up on pizza sometimes. My mom never cooked with them, and I honestly didn’t know what to do with them. It wasn’t until I visited a small Italian deli in my twenties that I discovered how good they could be.

That’s when I learned that artichokes don’t need to be complicated at all. This Tuscan artichoke tomato salad is proof of that – it’s as simple as tossing a few ingredients together. And the best part? You can use canned artichokes, which means no wrestling with those spiky leaves.

tuscan artichoke tomato salad
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Why You’ll Love This Tuscan Salad

  • Quick preparation – Ready in just 15 minutes, this no-cook salad is perfect for busy weeknights or last-minute dinner parties when you need something fresh and tasty.
  • Mediterranean flavors – The combination of marinated artichokes, sweet tomatoes, and fresh herbs brings authentic Italian taste right to your kitchen – no passport required!
  • Healthy ingredients – Packed with protein-rich chickpeas, fresh vegetables, and heart-healthy olive oil, this salad is both nutritious and filling.
  • Make-ahead friendly – This salad actually gets better as it sits, making it perfect for meal prep or preparing a few hours before your guests arrive.
  • Dietary friendly – Naturally vegan, gluten-free, and dairy-free, this salad fits into most dietary preferences while still being full of flavor.

What Kind of Artichoke Hearts Should I Use?

For this salad, marinated artichoke hearts are the way to go since they’re already seasoned and add extra flavor to your dish. You’ll find them in jars in most grocery stores, usually packed in oil with herbs and spices. While you could use plain artichoke hearts packed in water, the marinated ones save you a step and bring more taste to the table. Just make sure to drain them well before adding to your salad – you want their flavor without all the excess oil. If you can’t find marinated ones, regular canned artichoke hearts will work too, just give them an extra drizzle of olive oil and a pinch of Italian seasoning.

tuscan artichoke tomato salad
Image: homefoodkitchen.com / All Rights reserved

Options for Substitutions

This Mediterranean-style salad is pretty flexible and you can make several easy swaps:

  • Cherry tomatoes: Regular tomatoes cut into chunks work just fine here. You could also try grape tomatoes, or even sun-dried tomatoes for a more intense flavor – just use about half the amount if going with sun-dried.
  • Red onion: Sweet white onions or shallots make good alternatives. If you’re not big on raw onion, try soaking your sliced onions in cold water for 10 minutes to mellow their bite.
  • Marinated artichoke hearts: While these give the salad its Tuscan character, you could use regular canned artichoke hearts – just add an extra tablespoon of olive oil and some Italian herbs to make up for the missing marinade flavors.
  • Chickpeas: White beans or cannellini beans work great as substitutes. You could even try using butter beans for a different texture.
  • Fresh herbs: No fresh basil? Use 1 teaspoon dried basil instead. For chives, green onions make a good replacement. Just use the green parts and add them to taste.
  • Red wine vinegar: White wine vinegar or lemon juice can step in for red wine vinegar. If using lemon juice, start with 1 tablespoon and adjust to taste.

Watch Out for These Mistakes While Making

The biggest mistake when preparing this Tuscan salad is not drying your chickpeas and artichokes thoroughly – excess moisture will dilute the dressing and leave you with a watery salad, so take an extra minute to pat them dry with paper towels. Another common error is adding the dressing too early before serving, which can make the vegetables soggy and the herbs lose their fresh flavor – instead, toss the salad with the dressing just 15-30 minutes before serving to allow the flavors to meld while maintaining the perfect texture. If you’re planning to make this ahead, keep the dressed tomatoes separate from other ingredients, as their juices can make the salad too wet – simply combine everything just before serving for the best results. For maximum flavor, let your red onions soak in cold water for 10 minutes before adding them to the salad, which helps remove their sharp bite while keeping their pleasant crunch.

tuscan artichoke tomato salad
Image: homefoodkitchen.com / All Rights reserved

What to Serve With Tuscan Artichoke Tomato Salad?

This Mediterranean-style salad makes a perfect side dish, but you can easily turn it into a complete meal with a few simple additions. Try serving it alongside grilled chicken breast or pan-seared fish for a light and satisfying dinner. For a vegetarian option, pair it with a chunk of crusty Italian bread or warm pita to soak up all the tasty dressing at the bottom of the bowl. If you’re hosting a summer gathering, this salad fits right in next to grilled vegetables, pasta dishes, or even a classic margherita pizza for a casual Italian-inspired spread.

Storage Instructions

Keep Fresh: This Tuscan salad stays good in an airtight container in the fridge for up to 3 days. The flavors actually get better as they mingle together! Just give it a quick toss before serving to redistribute the dressing and ingredients.

Make Ahead: Want to prep this salad in advance? Combine all ingredients except the fresh herbs and store in the fridge. When you’re ready to serve, just toss in the fresh basil and chives. This keeps the herbs looking and tasting their best.

Serving Tip: Take the salad out of the fridge about 15 minutes before serving – the olive oil might solidify when cold, and room temperature brings out the best flavors of the tomatoes and artichokes. Give it a quick stir and you’re good to go!

Preparation Time 15-20 minutes
Cooking Time 0-0 minutes
Total Time 15-20 minutes
Level of Difficulty Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 800-900
  • Protein: 25-30 g
  • Fat: 70-75 g
  • Carbohydrates: 50-55 g

Ingredients

  • 10 oz cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced
  • 1 jar (12 oz) marinated artichoke hearts, drained
  • 1 can (15 oz) chickpeas, drained, rinsed, and dried (about 1 1/2 cups cooked)
  • 2 tbsp fresh basil, cut into ribbons
  • 2 tbsp fresh chives, finely chopped
  • 1 tbsp capers
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried parsley flakes
  • 1/4 to 1/2 tsp salt, to taste
  • 1/2 tsp garlic powder or 1 finely minced garlic clove
  • 1/4 tsp ground black pepper

Step 1: Prepare the Vegetables, Herbs, and Chickpeas

  • 10 oz cherry tomatoes, halved
  • 1/2 medium red onion, thinly sliced
  • 2 tbsp fresh chives, finely chopped
  • 2 tbsp fresh basil, cut into ribbons
  • 1 jar (12 oz) marinated artichoke hearts, drained
  • 1 can (15 oz) chickpeas, drained, rinsed, and dried (about 1 1/2 cups cooked)

Begin by prepping all the vegetables, herbs, and chickpeas.

Cut the cherry tomatoes in half, thinly slice the red onion, finely chop the chives, and cut the basil into ribbons.

Drain the marinated artichoke hearts and set them aside.

Strain and rinse the canned chickpeas, then pat them dry with a clean towel to remove excess moisture.

This ensures the salad will have the best texture and not be watery.

Step 2: Make the Tuscan Vinaigrette

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tsp dried parsley flakes
  • 1/4 to 1/2 tsp salt, to taste
  • 1/2 tsp garlic powder or 1 finely minced garlic clove
  • 1/4 tsp ground black pepper

In a small bowl, whisk together the olive oil, red wine vinegar, dried parsley flakes, salt, garlic powder or minced garlic, and ground black pepper until the mixture is fully combined and emulsified.

This tangy and aromatic vinaigrette will tie all the salad ingredients together.

I like to taste and adjust the salt based on preference.

Step 3: Assemble the Salad

  • 1 tbsp capers
  • halved cherry tomatoes from Step 1
  • thinly sliced red onion from Step 1
  • finely chopped chives from Step 1
  • cut basil ribbons from Step 1
  • drained marinated artichoke hearts from Step 1
  • drained, rinsed, and dried chickpeas from Step 1
  • Tuscan vinaigrette from Step 2

In a large bowl, combine the halved cherry tomatoes, thinly sliced red onion, chopped chives, basil ribbons, drained artichoke hearts, chickpeas (from Step 1), and capers.

Pour the Tuscan vinaigrette (from Step 2) over the ingredients and gently toss until everything is evenly coated with the dressing.

Be sure to mix well so all flavors meld together.

Step 4: Serve or Chill the Salad

Serve the salad immediately, or cover and refrigerate it for 1–2 hours to let the flavors meld even more.

I find that chilling the salad makes it extra refreshing and helps all the flavors blend together beautifully.

Enjoy!

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