Tuscan Artichoke Salad Herbs (Printable Version)
Vibrant salad topped with marinated artichokes, red peppers, and a herby vinaigrette—a taste of Tuscany.
# Ingredients:
→ Salad
01 -
340 g marinated artichoke hearts, drained
02 -
120 g roasted red peppers, diced
03 -
400 g canned garbanzo beans (chickpeas), rinsed and drained
04 -
150 g cherry tomatoes, halved
05 -
35 g red onion, thinly sliced or diced
→ Herbed Vinaigrette
06 -
80 ml extra virgin olive oil
07 -
45 ml red wine vinegar
08 -
10 ml maple syrup (or honey or sugar)
09 -
2.5 ml garlic powder
10 -
8 g fresh basil, chopped
11 -
4 g fresh oregano, chopped (or 2 g dried oregano)
12 -
Sea salt, to taste
13 -
Freshly ground black pepper, to taste
# Steps:
01 -
In a measuring jug or small bowl, whisk olive oil, red wine vinegar, maple syrup, garlic powder, fresh basil, and oregano until emulsified. Season generously with salt and black pepper to taste.
02 -
In a large mixing bowl, add drained artichoke hearts, diced roasted red peppers, chickpeas, halved cherry tomatoes, and red onion.
03 -
Drizzle the vinaigrette over vegetables. Toss gently until evenly coated. Taste and adjust seasoning if required. Serve immediately.
# Notes:
01 -
For optimal flavor, use fresh herbs in the vinaigrette. Dried herbs are more concentrated, so use a reduced quantity if substituting.
02 -
Maple syrup balances the acidity of the dressing, but may be replaced with honey (not vegan) or other sweeteners as preferred.
03 -
Enhance the salad by incorporating vegetables like cucumber, fennel, shredded carrots, asparagus, olives, or tender leafy greens.