What are the best tomatoes to use in Tuscan artichoke tomato salad?

The best tomatoes for this salad are cherry or grape tomatoes because they’re sweet, juicy, and hold their shape well. If you prefer larger tomatoes, go with firm heirloom varieties or Roma tomatoes for a less watery texture. Always use ripe, room-temperature tomatoes for the best flavor.

Can I substitute chickpeas with cannellini beans in this salad?

Absolutely. Cannellini beans are a fantastic substitute and actually more traditional in Tuscan cooking. They offer a creamy texture and mild flavor that complements the tang of the artichokes and tomatoes beautifully.

How far in advance can you make Tuscan artichoke tomato salad?

You can make it up to 24 hours ahead for the best flavor, but it will stay fresh for 3–4 days in the refrigerator. Just add the fresh basil right before serving to preserve its color and aroma.

What’s the best way to prevent the salad from getting watery?

Pat dry all ingredients thoroughly, especially the artichokes, beans, and tomatoes . Salt the tomatoes in advance to draw out moisture and drain them well. Also, store the vinaigrette separately if prepping ahead.

Can I make a Tuscan artichoke tomato salad vegan or gluten-free?

Yes! The base recipe is naturally vegan and gluten-free . Just double-check your mustard and marinated artichokes for added ingredients, and skip cheese or use a plant-based version if needed.

What are good side dishes or pairings for Tuscan artichoke tomato salad?

This salad pairs well with grilled vegetables, simple roasted dishes, or crusty bread. It also complements recipes like our deviled egg macaroni salad for a picnic spread, or finishes nicely with 4-layer everything bars for dessert.

Tuscan Artichoke Tomato Salad – The Best 15-Minute Fresh Salad

Name: Tuscan Artichoke Tomato Salad – The Best 15-Minute Fresh Salad
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 10 oz cherry or grape tomatoes, halved; 1 (12 oz) jar marinated artichoke hearts, drained and quartered; 1 (15 oz) can chickpeas or cannellini beans, rinsed and patted dry; ½ medium red onion, thinly sliced; ½ cup roasted red peppers, diced (optional); 2 Tbsp fresh basil, chopped; 2 tsp fresh oregano or 1 tsp dried; 1 Tbsp capers (optional); ¼ cup extra virgin olive oil; 2 Tbsp red wine vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; ½ tsp garlic powder or 1 garlic clove, minced; ½ tsp salt (adjust to taste); ¼ tsp black pepper

Description

This vibrant Tuscan Artichoke Tomato Salad blends marinated artichokes, sweet cherry tomatoes, creamy chickpeas, red onions, and fresh herbs in a bold, zesty vinaigrette. Ready in just 15 minutes, it’s the perfect no-cook Mediterranean dish for lunches, picnics, or refreshing sides all vegan, gluten-free, and bursting with flavor.

Ingredients

Salad Base

10 oz cherry or grape tomatoes, halved
1 (12 oz) jar marinated artichoke hearts, drained and quartered
1 (15 oz) can chickpeas or cannellini beans, rinsed and patted dry
½ medium red onion, thinly sliced
½ cup roasted red peppers, diced (optional)
2 Tbsp fresh basil, chopped
2 tsp fresh oregano or 1 tsp dried
1 Tbsp capers (optional)

Tuscan Vinaigrette

¼ cup extra virgin olive oil
2 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
½ tsp garlic powder or 1 garlic clove, minced
½ tsp salt (adjust to taste)
¼ tsp black pepper

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Instructions

1️⃣ Prepare the Ingredients
• Halve the tomatoes and lightly salt to draw moisture.
• Rinse and pat dry the artichokes and beans with paper towels.
• Thinly slice the red onion and chop basil and oregano.

2️⃣ Make the Vinaigrette
• In a bowl or jar, whisk together olive oil, red wine vinegar, mustard, honey or maple syrup, garlic, salt, and pepper.
• Shake or stir until fully emulsified.

3️⃣ Toss the Salad
• Combine tomatoes, artichokes, chickpeas, onion, red peppers, basil, oregano, and capers in a large bowl.
• Pour the vinaigrette over and gently toss to coat all ingredients evenly.

4️⃣ Serve or Chill
• Let sit for 10–15 minutes at room temperature, or chill for up to 30 minutes.
• Garnish with extra basil before serving.

Notes

For meal prep, store vinaigrette separately and mix before serving.
Add feta or Parmesan if not vegan.
Substitute cannellini beans for a more traditional Tuscan touch.
Dry all wet ingredients well to prevent sogginess.
Add basil right before serving for best freshness.
This salad is not freezer-friendly, but it stores well in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Appetizer, Lunch, Salads & Sides
Method: No-Cook
Cuisine: Italian