This Tuscan Artichoke Tomato Salad is the best vegan, gluten-free, & lettuce-free salad. With marinated artichoke hearts, ripe tomatoes, chickpeas, red onion, & a simple vinaigrette, this Tuscan salad can be whipped up in just 20 minutes!
That's when the idea came to me to make a salad surrounding my two latest obsessions- canned marinated artichokes & sweet juicy tomatoes!
- Canned artichoke hearts: You can use marinated artichokes or plain canned artichokes in water. The marinated artichokes give this salad more flavor, but either works.
- Tomatoes: I tried this recipe with chopped heirloom tomatoes and Roma tomatoes, but found cherry tomatoes work best. The other varieties release too much juice and ended up watering down the salad.
- Chickpeas: Can be substituted 1:1 for white cannellini beans.
How to make an artichoke tomato salad
Prep the veggies & chickpeas
Cut the cherry tomatoes in half, thinly slice the red onion, finely chop the chives, and cut the basil into long thin strips. To prep the artichoke hearts, strain them from the liquid they are sitting in.
You'll also want to strain and rinse the canned chickpeas and then pat them dry before adding them to the salad.
Make the Tuscan vinaigrette
This is a really simple vinaigrette that adds a ton of flavor to this salad!
Simply whisk together the olive oil, red wine vinegar, garlic powder, dried parsley, salt, and pepper to make this dressing.
Assemble the artichoke salad
Add the chopped veggies, marinated artichoke hearts, chickpeas, capers, and vinaigrette to a bowl. Then mix together until all the veggies are coated.
At this point the salad is ready to be served. You can chill the salad for a few hours for an even better flavor, but it's truly ready to eat right after mixing.
FAQ & Tips:
Can I add more vegetables to this salad?
Of course! If you want to add more vegetables, I'd recommend trying out chopped cucumber, pitted olives, or shredded carrot. You can even serve this with greens added in and it goes especially well over a bed of arugula.
If you're not trying to keep this vegan, you can even add in feta cheese to make this a Greek artichoke salad.
How do I avoid a watery salad?
My first tip to avoid a watery salad is to make sure to rinse and dry the chickpeas before adding them to the salad. It's also super important to use the right variety of tomato as some release more juice.
I also recommend thoroughly straining the canned artichokes so you're not adding too much extra liquid to the recipe.
How do I store this Tuscan artichoke salad?
This salad can be stored in a closed container in the fridge for up to 3 days. It is best eaten within the first two days for the freshest flavor.
I don't recommend freezing this salad as it ruins the texture of the vegetables and herbs.
I can't wait for you to try this Artichoke Tomato Salad made with marinated artichokes, ripe juicy tomatoes, and the best Tuscan vinaigrette. Enjoy this vegan summer salad!
More recipes with tomatoes you will love:
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Tuscan Artichoke Tomato Salad
- 10 ounces cherry tomatoes cut in half
- ½ medium red onion thinly sliced
- 1 12 ounce jar of marinated artichoke hearts strained from water/marinade
- 1 15 ounce can of cooked chickpeas strained, rinsed, and dried (about 1 ½ cups cooked chickpeas)
- 2 Tablespoons fresh basil cut into thin strips
- 2 Tablespoons fresh chives finely diced
- 1 Tablespoon capers
- ¼ cup olive oil
- 2 Tablespoons red wine vinegar
- 1 teaspoon dried parsley
- ¼-1/2 teaspoon salt add more or less depending on preference
- ½ teaspoon garlic powder or 1 garlic clove finely minced
- ¼ teaspoon ground black pepper
- First, prep the veggies, herbs, and chickpeas. Cut the cherry tomatoes in half, thinly slice the red onion, finely chop the chives, and cut the basil into long thin strips. Stain the artichoke hearts from the liquid they are sitting in and set aside. Lastly, strain and rinse the canned chickpeas and then pat them dry before adding to the salad.
- Next, make the Tuscan vinaigrette. Add the olive oil, red wine vinegar, dried parsley, salt, garlic powder, and black pepper to a bowl and whisk together.
- To finish, put everything together. Add the chopped tomatoes, red onion, chives, basil, marinated artichoke hearts, chickpeas, capers, and vinaigrette to a bowl. Then mix together until all the veggies are coated.
- Serve immediately or chill for 1-2 hours for an even better flavor. Enjoy!
- If you want to add more veggies, chopped cucumber, pitted olives, or shredded carrot are all great options. This salad also tastes great over a bed of arugula greens.
- This salad can be stored in a closed container in the fridge for up to 3 days. It is best eaten within the first two days for the freshest flavor.
- I don't recommend freezing this salad as it ruins the texture of the vegetables and herbs.