Tuscan Artichoke Tomato Salad
A refreshing salad featuring canned artichoke hearts, cherry tomatoes, red onion, and fresh basil, dressed with olive oil and red wine vinegar for a light lunch or side dish.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 1 can artichoke hearts, drained and chopped
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh basil, chopped
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Salt and pepper to taste
Instructions
- Drain and roughly chop the canned artichoke hearts.
- Halve the cherry tomatoes and finely chop the red onion.
- Chop fresh basil and combine with the vegetables.
- Whisk olive oil with the vinegar to make a simple dressing.
- Pour the dressing over the vegetables and toss to coat.
- Season with salt and pepper to taste.
Notes
Drain artichokes well to avoid a watery salad. Use jarred marinated artichokes for extra depth. Lemon juice can be used instead of red wine vinegar for a brighter acidity.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg