Go Back

Tomato and Artichoke Salad with Capers

A crisp and tangy salad featuring fresh tomatoes, artichoke hearts, capers, and a light dressing, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 big big ripe tomatoes, cut into chunks Heirloom tomatoes work well.
  • 1 14 oz can artichoke hearts, drained and quartered Can be marinated or packed in water.
  • 2 tablespoons capers, drained Don't skip these, they're the magic.
  • 1/4 small red onion, thinly sliced Soak in cold water for 10 minutes for a milder taste.
  • 2-3 tablespoons olive oil Extra virgin if available.
  • 1 tablespoon red wine vinegar Can substitute with lemon juice.
  • Salt and cracked black pepper to taste
  • 1 small bunch fresh parsley, chopped Basil can be used as a substitute.
  • 1 clove garlic, minced Optional for bold flavor.

Method
 

Preparation
  1. Soak the sliced onions in cold water for about 10 minutes.
  2. In a large bowl, combine the chopped tomatoes and artichoke hearts. Stir gently to combine.
  3. Drain the capers and shake the onions dry. Add them to the bowl.
  4. Add olive oil, red wine vinegar, salt, pepper, parsley, and garlic. Gently toss to combine without mashing the tomatoes.
  5. If possible, chill the salad for about 15-30 minutes to allow the flavors to meld.

Notes

Feel free to add crumbled feta, olives, or sliced celery for extra flavor and texture. This salad is adaptable, so use marinated artichoke hearts or switch up the vinegar as you prefer.