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Tomato and Artichoke Salad with Capers

Tomato and Artichoke Salad

A bright, tangy salad featuring juicy tomatoes, tender artichokes, and briny capers, perfect for a quick, no-cook meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Salad
Cuisine: Italian, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cherry or grape tomatoes, halved You can use Roma or heirloom tomatoes as well.
  • 1 can artichoke hearts Marinated artichokes are recommended for added flavor.
  • 2 tablespoons capers, drained Rinse if they are super salty.
  • 1 small red onion, thinly sliced Optional ingredient for extra flavor.
Dressing
  • 3 tablespoons extra virgin olive oil Use good quality for better taste.
  • 1 to 1.5 tablespoons red wine vinegar or lemon juice Adjust based on your taste preference.
  • 1 clove garlic, grated or minced Fresh garlic brings out the flavor.
  • 1 teaspoon Dijon mustard Optional, but helps blend the dressing.
  • 1 teaspoon dried oregano or Italian seasoning
  • to taste salt and black pepper Adjust according to your preference.

Method
 

Preparation
  1. Chop the cherry or grape tomatoes in half and place them in a large bowl.
  2. Drain the artichoke hearts and add them to the bowl, along with the drained capers and sliced onion (if using).
Dressing
  1. In a separate small bowl, whisk together the olive oil, red wine vinegar (or lemon juice), grated garlic, Dijon mustard, oregano, salt, and black pepper.
  2. Taste the dressing and adjust seasoning if needed.
Assembly
  1. Pour the dressing over the salad ingredients in the large bowl.
  2. Toss gently to coat all ingredients with the dressing.
  3. Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

Notes

To store, keep dressed salad in an airtight container in the fridge for up to 24 hours. For meal prep, store tomatoes and dressing separately to maintain freshness.