Tuscan Tomato Salad
You’ve never had a summer salad like this before.
Serves4 to 6
Makes5 cups
Prep10 minutes
Tuscan tomato salad is the perfect make-ahead lunch to pack when you’re on the go. It’s also great as a quick no-cook summer dinner for those hot days, and as a simple, yet flavorful BBQ side dish to bring to potlucks and summer cookouts. With juicy tomatoes, marinated artichoke hearts, hearty chickpeas, and fresh basil in a flavorful oregano vinaigrette, this easy summer salad comes together in just 10 minutes.
Why You’ll Love It
- This Italian-style salad is perfect for summer! It’s full of ripe tomatoes and fresh basil, plus pantry ingredients you probably already have on hand.
- It’s a make-ahead friendly salad. It tastes even better the next day — just add the basil right before serving.
Key Ingredients in Tuscan Tomato Salad
- Tomatoes: Use cherry or grape tomatoes for their sweet flavor.
- Red onion: Thinly sliced red onion adds some bite.
- Fresh basil: Add the basil right before serving so it stays fresh.
- Chickpeas: Drain and rinse canned chickpeas.
- Marinated artichoke hearts: Look for quartered artichoke hearts. If you use halved artichoke hearts, cut those in half.
- Oregano: Use dried oregano for the flavorful vinaigrette.
What to Serve with Tuscan Tomato Salad
Tuscan Tomato Salad Recipe
You’ve never had a summer salad like this before.
Prep time 10 minutes
Makes 5 cups
Serves 4 to 6
Nutritional Info
Ingredients
For the vinaigrette:
- 2 tablespoons
red wine vinegar
- 1 teaspoon
dried oregano
- 1 teaspoon
Dijon mustard
- 1 teaspoon
honey
- 1/2 teaspoon
kosher salt, plus more as needed
- 1/4 teaspoon
freshly ground black pepper, plus more as needed
- 1/4 cup
extra-virgin olive oil
For the salad:
- 1
pint cherry or grape tomatoes (about 10 ounces)
- 1/2
medium red onion
- 1/2
small bunch fresh basil (about 8 sprigs)
- 1
(about 15-ounce) can chickpeas
- 1
(12-ounce) jar marinated quartered artichoke hearts
Instructions
Make the vinaigrette:
Place 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl. While whisking constantly, slowly pour in 1/4 cup extra-virgin olive oil and whisk until all of the oil is incorporated.
Make the salad:
Prepare the following, adding each to the bowl of vinaigrette as you complete it: Halve 1 pint cherry or grape tomatoes. Thinly slice 1/2 medium red onion (about 3/4 cup). Pick the leaves from 1/2 small bunch fresh basil and thinly slice until you have 1/4 cup. Drain and rinse 1 (about 15-ounce) can chickpeas. Drain 1 (12-ounce) jar marinated quartered artichoke hearts (do not rinse).
Toss to coat. Taste and season with more kosher salt and pepper as needed. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld.
Recipe Notes
Make ahead: The salad can be made up to 1 day ahead without the basil and refrigerated in an airtight container. Thinly slice the basil and add right before serving.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.