Tuscan Artichoke Salad with Herbs

Tuscan Artichoke Salad is a celebration of Italian flavors that comes together in just ten minutes. Crunchy veggies, tangy marinated artichokes, and a zippy herbed vinaigrette make this salad a favorite for weeknight dinners and sunny lunch gatherings alike.

I started making this as a potluck side but it quickly turned into our family's go-to lunch whenever we crave something crisp and vibrant. The flavors somehow taste like a summer trip to Italy every time.

Ingredients

• Marinated artichoke hearts: These give the salad its signature tangy flavor and tender texture Choose artichokes packed in olive oil or good quality brine for best result
• Roasted red peppers: They add sweet smoky flavor and brilliant color Try to find ones with a char on the skin for deeper taste
• Garbanzo beans: Beans bring hearty texture and extra protein Choose a can with low sodium and rinse them well
• Cherry tomatoes: They give juicy pops of color and sweetness Look for firm fruit that is not mushy
• Red onion: Adds sharp bite and color Use thinly sliced red onion for mildness or soak in water to mellow it
• Olive oil: The base of your vinaigrette Use high quality extra virgin for the brightest flavor
• Red wine vinegar: Offers acidity that wakes up all other flavors Choose a deeply colored vinegar for best effect
• Maple syrup: Brings a subtle sweetness many Italian salads lack Use pure syrup or try honey or coconut sugar if you wish
• Garlic powder: Lends umami flavor without overwhelming fresh herbs Choose a pure garlic powder not garlic salt
• Fresh basil: Gives a fresh punch of flavor Bright fragrant basil leaves will make all the difference
• Fresh oregano: This brings depth and earthiness If using dried oregano use much less since it is more concentrated
• Salt and black pepper: Balances flavors and brings everything together Taste and season generously

Step-by-Step Instructions

Make the vinaigrette:

Whisk together olive oil red wine vinegar maple syrup garlic powder chopped basil chopped oregano and a generous pinch of salt and black pepper in a small bowl or measuring cup Keep whisking until thick and creamy and the herbs are evenly dispersed

Prepare and arrange the salad:

Add drained artichoke hearts diced roasted red peppers garbanzo beans halved cherry tomatoes and thinly sliced red onion to a large mixing bowl Make sure all ingredients are well drained so the dressing is not watered down

Dress the salad:

Drizzle your herbed vinaigrette all over the vegetables Toss everything gently with clean hands or salad tongs until every piece is coated Taste and adjust seasoning with extra salt pepper or a splash more vinegar as you like

Serve and enjoy:

Pile the salad into your favorite serving bowl This is best served within an hour for freshest flavor but will keep a day in the fridge if needed

Pin

Every year my kitchen smells like fresh basil when I make this salad and I always sneak a few artichokes straight from the jar before they hit the bowl My kids now do it too and it has become a bit of a tradition whenever we fix this at home

Storage Tips

This salad is best eaten fresh since the vinaigrette can soften the veggies over time If saving for later only toss with dressing right before serving Leftovers will keep covered in the fridge for one day but the texture will change

Ingredient Substitutions

If you cannot find marinated artichokes plain canned artichoke hearts work but amp up the seasoning and add a splash more olive oil White beans or cannellini beans can stand in for garbanzos For a fuller salad add sliced fennel cucumber or olives

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Serving Suggestions

Tuscan Artichoke Salad pairs perfectly with grilled chicken toasted focaccia or as a topping for leafy greens Serve it as a side at picnics or as a main for a light lunch

A Taste of Tuscany

Artichokes are a classic in Italian home cooking and salads like these show up on family tables from Florence to Rome The quick herbed vinaigrette makes the whole dish taste like it came from a sunlit trattoria

Recipe FAQs

→ Can I use fresh or dried herbs?

Both work, but fresh basil and oregano offer brighter, more aromatic flavors. If using dried, reduce the portions as dried herbs are more concentrated.

→ What other vegetables can be added?

This dish is adaptable—try asparagus, fennel, cucumber, carrots, olives, or leafy greens for added variety and color.

→ Is there a substitute for maple syrup in the dressing?

Honey, coconut sugar, or agave can be used to balance the tangy red wine vinegar; just adjust sweetness to your taste.

→ Is this salad suitable for vegans?

Yes, as long as you use maple syrup or agave for the sweetener and check that artichokes and dressing ingredients are plant-based.

→ Do I need to cook anything for this salad?

No cooking required! All ingredients are ready to use—just chop, mix, and drizzle with dressing for a quick meal.