Tuscan Artichoke Tomato Salad (Print Version)
# Ingredients:
→ Salad
01 -
285 grams cherry tomatoes, halved
02 -
0.5 medium red onion, thinly sliced
03 -
340 grams marinated artichoke hearts, drained
04 -
425 grams cooked chickpeas, rinsed and dried
05 -
2 tablespoons fresh basil, cut into thin strips
06 -
2 tablespoons fresh chives, finely diced
07 -
1 tablespoon capers
→ Tuscan Vinaigrette
08 -
60 millilitres olive oil
09 -
30 millilitres red wine vinegar
10 -
1 teaspoon dried parsley
11 -
0.25 to 0.5 teaspoon salt, to taste
12 -
0.5 teaspoon garlic powder or 1 garlic clove, finely minced
13 -
0.25 teaspoon ground black pepper
# Instructions:
01 -
Slice the cherry tomatoes in half, thinly slice the red onion, cut the basil into thin strips, and finely dice the chives. Drain marinated artichoke hearts and set aside. Rinse and dry chickpeas thoroughly.
02 -
Whisk olive oil, red wine vinegar, dried parsley, salt, garlic powder or minced garlic, and ground black pepper together in a small bowl until emulsified.
03 -
Place tomatoes, red onion, basil, chives, artichoke hearts, chickpeas, and capers in a large mixing bowl. Pour over the vinaigrette and gently toss until all vegetables are well coated.
04 -
Serve immediately, or refrigerate for 1 to 2 hours to enhance flavours before serving.
# Notes:
01 -
Salad can be stored in an airtight container in the refrigerator for up to 3 days; best consumed within 2 days for optimal freshness.
02 -
Addition of chopped cucumber, olives, or shredded carrot provides extra variety. Excellent served over arugula greens.
03 -
Not suitable for freezing as vegetable textures deteriorate.