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!

bowl of salad with artichokes, tomatoes, red onion, basil, chives, capers, and chickpeas.

I love a good summer salad. While I usually reach for my Chickpea Quinoa Arugula Salad or Mediterranean Orzo Salad, lately I've been craving something even lighter & easier to make.

That's when the idea came to me to make a salad surrounding my two latest obsessions- canned marinated artichokes & sweet juicy tomatoes!

Ingredients:

Ingredient notes:

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.

diced cherry tomatoes, sliced red onions, chickpeas, chopped basil, chives, artichokes, and capers in bowls.

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.

clear container with herb filled dressing inside.

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.

bowl of salad ingredients including chickpeas, tomatoes, red onion, basiil, chives, red onion, and capers with a vinaigrette poured on top.

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.

bowl of salad with artichokes, tomatoes, red onion, basil, chives, capers, and chickpeas alongside small bowls of basil and chives.

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!

-TSG

More recipes with tomatoes you will love:

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