Tomato and Artichoke Salad with Capers
Description:
This Mediterranean-inspired salad bursts with fresh, tangy, and savory flavors. Juicy tomatoes and tender artichoke hearts are paired with salty capers, fresh herbs, and a light lemon-olive oil vinaigrette. It’s perfect as a refreshing side dish or a light lunch.
Prep Time & Servings:
Step Time
Prep Time 10 minutes
Chill Time (optional) 15–30 minutes
Total Time 10–40 minutes
Servings 4 servings
Ingredients:
3 medium ripe tomatoes (heirloom or vine-ripened), chopped
1 can (14 oz / 400g) artichoke hearts in water or brine, drained and quartered
2 tbsp capers, rinsed and drained
1 small red onion, thinly sliced
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice (or more to taste)
1 tsp red wine vinegar (optional for extra tang)
1 small garlic clove, minced
Salt and freshly ground black pepper to taste
2 tbsp chopped fresh parsley or basil
Optional: a handful of arugula or spinach for serving
Instructions:
Prepare the vegetables:
Chop the tomatoes into bite-sized chunks.
Drain and quarter the artichoke hearts
Thinly slice the red onion.
Rinse the capers to remove excess salt.
Make the dressing:
In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar (if using), garlic, salt, and pepper.
Assemble the salad:
In a large mixing bowl, combine the tomatoes, artichokes, red onion, and capers.
Toss and serve:
Pour the dressing over the salad and toss gently to combine. Garnish with chopped parsley or basil.
Optional chilling:
Let the salad sit in the fridge for 15–30 minutes before serving to enhance the flavors.
Nutritional Info (Per Serving – Approximate):
Nutrient Amount
Calories 120 kcal
Carbohydrates 9 g
Protein 2 g
Fat 9 g
Saturated Fat 1 g
Fiber 4 g
Sodium 480 mg
Sugar 4 g
Vitamin C 30% DV
Vitamin A 15% DV
Iron 8% DV
DV = Daily Value, based on a 2,000 calorie diet.
Q&A Section:
Q: Can I use fresh artichokes instead of canned?
A: Yes! Just be sure to cook and trim them properly before using. Marinated artichokes also work but may add a stronger flavor.
Q: What kind of tomatoes work best?
A: Heirloom or vine-ripened tomatoes offer the best flavor. Cherry or grape tomatoes are also great and reduce prep time.
Q: Can I make this salad in advance?
A: Absolutely. It can be made up to 1 day in advance. Just keep it chilled and add fresh herbs right before serving.
Q: Is it vegan and gluten-free?
A: Yes, this salad is naturally both vegan and gluten-free.
Q: What can I serve this with?
A: It pairs beautifully with grilled fish, chicken, crusty bread, or over a bed of greens.
Q: What if I don’t like capers?
A: You can substitute chopped green olives or simply omit them