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Tuscan Artichoke Salad is packed with bold Italian vibes and gets tossed together super fast. You’ll love the crunch, zingy marinated artichokes, and that fresh herby sauce that brightens up lunch or dinner any day.
This started as my go-to side to bring for friends but soon became our family’s favorite lunch option when we want something super fresh and crunchy. Every bite feels like Italy in the summertime to me.
Vibrant Ingredients
- Salt and black pepper: Bring all the flavors together and wake up the veggies Taste as you go and season to your liking
- Fresh oregano: Adds warmth and earthiness If using dried, don’t sprinkle in too much—it’s strong
- Fresh basil: Finish with fresh leaves for a bonus burst of flavor The fragrance makes all the difference
- Garlic powder: Gives savory depth, blends smoothly, and won’t overpower those herbs Use straight garlic powder not garlic salt
- Maple syrup: Just a touch of sweetness for balance Use pure syrup, or swap for honey or coconut sugar if you’d rather
- Red wine vinegar: Gives the right pop of acidity Red wine vinegar with a rich color works best
- Olive oil: Goes in the vinaigrette Use great quality extra virgin for a bold, fresh taste
- Red onion: Punches things up with crunch and color Thin slices are best, and soaking them in water makes them milder
- Cherry tomatoes: Add sweet juice and color Pick ones that are firm, not squishy
- Garbanzo beans: Add protein and make the salad more filling Rinse low salt beans for best flavor
- Roasted red peppers: Sweet and smoky for flavor and a splash of red Color and charred skin add rich taste
- Marinated artichoke hearts: These bring a tangy kick and tender bite Choose artichokes in olive oil or a good brine for extra zing
Simple Instructions
- Serve it up:
- Scoop everything into your best serving bowl Enjoy right away for max freshness, or store for a day in the fridge if you must
- Toss on the vinaigrette:
- Pour that creamy herb dressing over your veggies Use your hands or some salad tongs to toss gently until it’s all evenly coated Adjust seasonings—salt, pepper, or a splash of vinegar—if you think it needs it
- Prep and mix the veggies:
- In a big bowl, combine sliced red onion, cherry tomatoes, drained garbanzo beans, diced roasted red peppers, and artichoke hearts All ingredients should be nice and dry so your salad doesn’t get soggy
- Whip up the vinaigrette:
- In a small cup, briskly whisk together olive oil, maple syrup, red wine vinegar, garlic powder, chopped basil and oregano, salt, and pepper Keep whisking until it’s creamy and the herbs are spread throughout
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Each year, as soon as I start this salad, the kitchen smells like basil. I always sneak an artichoke or two from the jar before they hit the bowl. My kids got hooked on this trick, so now it’s part of making this together!
Keep it Fresh
Enjoy this salad fresh—the longer it sits in the dressing, the softer the veggies get. If you’re making it ahead, wait to mix in the vinaigrette. Any leftovers keep covered in the fridge for a day but the veggies get a little softer.
Easy Ingredient Swaps
No marinated artichokes? Plain canned artichokes are fine, just boost the flavor with extra olive oil and seasonings. Cannellini or white beans swap in for garbanzos easily. Want more crunch? Throw in fennel, cukes, or olives.
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How to Serve
This salad goes well next to grilled chicken, alongside crusty focaccia, or piled up on leafy greens. Bring it to a picnic or enjoy a big bowl for a light midday meal.
Sunny Italian Flavors
Artichokes are a staple in Italian kitchens and salads like this are a family favorite all over the country. The fresh herb dressing gives every bite the taste of a classic meal in a sunny trattoria.
Frequently Asked Questions About Recipes
- → Should I use dried herbs or fresh ones?
Either works! Fresh basil and oregano will give you the best smell and kick, but dried ones are stronger, so toss in a little less.
- → Which extra veggies go nice in here?
Switch things up with what you like—maybe toss in carrots, asparagus, olives, cucumber, leafy greens, or even fennel for more crunch and color.
- → Can I swap out the maple syrup in the dressing?
You sure can. Go for honey, agave, or a bit of coconut sugar to add some sweetness—just tweak how much to suit what you like best.
- → Will this work for vegans?
Yep! Stick with agave or maple syrup to sweeten and double-check your ingredients are all plant-based, especially the dressing and artichokes.
- → Is there any cooking involved here?
Not at all. Everything's good to go straight from the jar or can—just chop up, mix, and pour the dressing. Easy!