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A close-up of a vibrant Artichoke Salad in a ceramic bowl, topped with cherry tomatoes, shaved parmesan, and red onion.

Salad Bowl Tuscan Artichoke Tomato Salad

A vibrant, robust salad bursting with the fresh flavors of Tuscany, combining tender marinated artichoke hearts, juicy cherry tomatoes, briny Kalamata olives, crisp cucumber, and fresh herbs, all tossed in a zesty homemade red wine vinaigrette. Perfect as a satisfying light main course or a hearty side dish.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: Italian, Mediterranean
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Tuscan Vinaigrette
  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 clove garlic minced
  • 1/2 tsp dried oregano
  • 1 tsp Dijon mustard
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
For the Salad
  • 8 cups mixed greens or romaine lettuce, roughly chopped
  • 1 pint cherry tomatoes halved
  • 14 oz marinated artichoke hearts drained and quartered
  • 1/2 cup Kalamata olives pitted and halved
  • 1/4 red onion thinly sliced
  • 1/2 cucumber peeled and diced
  • 15 oz cannellini beans rinsed and drained
  • 1/4 cup fresh basil leaves roughly chopped
  • 2 tbsp fresh parsley chopped
  • 1/4 cup shaved Parmesan cheese optional, for garnish

Equipment

  • Large Salad Bowl
  • Small Mixing Bowl
  • Whisk
  • Cutting Board
  • Sharp Knife
  • Measuring cups and spoons

Method
 

Prepare the Tuscan Vinaigrette
  1. In a small mixing bowl, whisk together the extra virgin olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and black pepper until well combined and emulsified. Set aside.
Prepare the Salad Ingredients
  1. Wash and dry the mixed greens. If using romaine, chop it into bite-sized pieces. Halve the cherry tomatoes. Drain and quarter the marinated artichoke hearts. Pit and halve the Kalamata olives. Thinly slice the red onion. Peel and dice the cucumber. Rinse and drain the cannellini beans.
  2. Roughly chop the fresh basil leaves and finely chop the fresh parsley.
Assemble and Serve the Salad
  1. In a large salad bowl, combine the mixed greens, halved cherry tomatoes, quartered artichoke hearts, halved Kalamata olives, sliced red onion, diced cucumber, and cannellini beans.
  2. Pour the prepared Tuscan Vinaigrette over the salad ingredients. Toss gently until all ingredients are evenly coated with the dressing.
  3. Add the fresh basil and parsley, and toss once more.
  4. Serve immediately, garnished with shaved Parmesan cheese if desired.

Notes

For best flavor, let the dressing sit for about 10 minutes before tossing with the salad to allow the flavors to meld. This salad is best enjoyed fresh. If preparing ahead, keep the dressing separate and add just before serving to prevent the greens from wilting.