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This Tuscan-inspired salad is my go-to sidekick for hot days when I'm craving something filling and fresh. Marinated artichokes, juicy tomatoes, chickpeas, and thin red onion come together with a zesty, sunshiny dressing every time. Every get-together ends with an empty bowl—nobody seems to leave any behind.
After hauling home way too many tomatoes from the market, I whipped this up and everyone, even the onion haters at home, wanted more.
Lively Ingredients
- Olive oil: coats everything with richness. Go for extra virgin if you want that smooth, almost peppery flavor.
- Red onion: tosses in a pop of color and a pleasant bite. Slice it as thin as you can for less sharpness.
- Dried parsley: brings herby notes to back up the main players. Greens that still smell good are best.
- Capers: give little zings of brine. Aim for ones that aren’t squishy.
- Marinated artichoke hearts: offer tang and lushness. Hearts in herby oil work best when they’re juicy, not overdried.
- Chickpeas: creamy and hearty. Make sure to dry them after rinsing to keep things fresh.
- Salt: ties up all the flavors. Add more or less, up to you.
- Cherry tomatoes: the star, sweet and bright. The more colorful and ripe, the better.
- Red wine vinegar: adds zap and lifts up every bite. The richer the vinegar, the bigger the flavor.
- Black pepper: delivers mild heat and a hint of earthiness. Fresh ground makes a big difference.
- Fresh chives: soften the onion vibes. The brightest green chives are tastiest.
- Fresh basil: classic Italian aroma hits just right. Rip up the freshest leaves just before tossing in.
- Garlic powder or fresh minced garlic: layers in gentle warmth—either one works for a mellow kick.
Easy Step-by-Step
- Chill or eat now:
- For the snappiest crunch, dig in right after making it—if you’ve got time, stash it in the fridge for a couple hours to let the flavors hang out together.
- Toss it all together:
- Drop the tomatoes, onion, chives, basil, artichoke hearts, chickpeas, and capers in a roomy bowl. Pour your vinaigrette over, then gently mix until everything’s glistening.
- Mix up your vinaigrette:
- Grab a small bowl and whisk olive oil, vinegar, parsley, salt, garlic, and pepper until the dressing turns shiny and blends together smoothly.
- Chop and prep all the fresh stuff:
- Halve the tomatoes, slice onion into wispy ribbons, chop chives, and cut basil into strips. Drain the artichokes and let them sit. Rinse those chickpeas, then pat totally dry for best texture.
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I love how marinated artichokes make things pop without any fuss. One summer, I made a double batch for our family picnic, and every last bite was gone almost instantly—folks kept hunting for the special twist.
Storing Leftovers
Spoon any leftover salad into a lidded container and tuck it in the fridge. It can get even tastier after a few hours, but for peak texture, eat within two days. Skip freezing to avoid mushy tomatoes and limp herbs.
Swap Ideas
No basil? Just tear up some arugula or use flat-leaf parsley in a pinch. For sharp brininess, swap in kalamata or green olives instead of capers. Want it creamier? Use white beans in place of chickpeas.
How to Serve
This dish is great, just as it is, for a quick lunch. It's also tasty on fresh spinach or arugula. Add grilled chicken or cubes of feta for a heartier meal. Don't forget to try it next to good bread or as a colorful addition to an antipasto spread.
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A Bit of Background
You’ll find artichokes and tomatoes in plenty of old-school Tuscan kitchens where everyone uses what's in the garden. This simple dish borrows from their habit of tossing summer's freshest crops together and adding a tangy homemade dressing.
Frequently Asked Questions
- → Can I use fresh artichokes instead of canned ones?
Marinated artichoke hearts bring a punch of flavor, but you can totally swap in cooked fresh artichoke. Just toss them around with some olive oil and a little vinegar for a similar taste.
- → Which herbs taste best here?
Chives and basil are a dream, throwing in fresh scents and color. If you're out, go for parsley or maybe a sprinkle of thyme for something extra.
- → How long will it keep nicely?
Best to eat it within two days for all the flavors and that crunchy texture. Just keep it sealed tight in the fridge until then.
- → Is it cool to add different veggies?
Definitely! Toss in sliced cucumber, olives, shredded carrots, or even a handful of arugula for a pepper bite and more green.
- → Is the vinaigrette hard to whip up?
Super easy—just grab olive oil, red wine vinegar, dried parsley, some garlic, salt, and black pepper. Mix it all up and pour it on.
- → Can I prep this for later in the week?
For sure! Chop up everything and keep the parts in the fridge. Just wait to add the dressing until you’re ready to eat so nothing gets soggy.