This artichoke and tomato salad is so simple and easy to make. It does not require any cooking and it also consists two of my favorite ingredients: tomatoes and artichokes. Using canned artichoke hearts makes this salad even easier to make. The fresh and simple dressing of olive oil, red wine vinegar, tarragon and basil completes this salad. A sprinkle of crumbled feta cheese adds texture and a distinct flavor as well. Serve this awesome salad on its own or with your favorite meat or seafood. Enjoy!
Cooking Tips
Even though this salad is no-cook, there are still some tips to make your dish shine. Start by rinsing the canned artichoke hearts under cold water. This helps remove some of the brine and keeps the flavors fresher. If you want a bit more texture, consider cutting the artichokes into smaller pieces. For the tomatoes, cherry tomatoes work best, but you can also use grape tomatoes or even larger tomatoes cut into bite-sized pieces. If using larger tomatoes, be sure to remove the seeds to avoid excess moisture in your salad. For the dressing, whisk together the olive oil and red wine vinegar until emulsified. Adjust the vinegar to your taste; if you enjoy a tangy flavor, add a little more. Don’t rush the mixing of the herbs. Let them sit for a few minutes after being added to the dressing, as this helps release their essential oils and enhances the overall flavor of the salad.
Serving Suggestions
This artichoke and cherry tomato salad is versatile and can be served in various ways. For a light lunch, enjoy it on its own. If you’re looking to pair it with something heartier, grilled chicken or shrimp makes a fantastic addition. The fresh flavors of the salad complement the protein beautifully. Another option is to serve it alongside crusty bread or as part of a Mediterranean platter with olives, hummus, and pita. For a more substantial meal, toss the salad with cooked pasta or quinoa. This transforms it into a filling dish that is still refreshing. Don’t forget about presentation. Serve the salad on a large platter or in individual bowls. Drizzle some extra dressing on top and sprinkle additional feta cheese before serving for that extra pop.
Storage Instructions
If you happen to have leftovers, storing them properly will help retain their freshness. Place the salad in an airtight container and refrigerate. It’s best to eat the salad within two days to ensure the flavors remain vibrant and the ingredients do not become soggy. If you expect to have leftovers, consider storing the dressing separately. This way, the salad won’t get too wet, and you can dress it just before serving. If you decide to store it with the dressing, keep in mind that the tomatoes may release some moisture over time, which can affect the texture. When you’re ready to enjoy the leftovers, give the salad a good toss to re-mix the flavors. If it seems a bit dry after being in the fridge, drizzle a little extra olive oil or vinegar to refresh it before serving.
Frequently Asked Questions
What can I substitute for artichoke hearts?
If you can’t find canned artichoke hearts, try using marinated ones for extra flavor, or even roasted red peppers as an alternative. They won’t have the same taste, but they’ll add a nice texture and color to your salad.
How should I store leftovers?
Leftovers can be stored in an airtight container in the fridge for up to two days. Just keep in mind that the tomatoes might release some moisture, so it’s best to consume it fresh if you can.
Can I make this salad ahead of time?
Making this salad a few hours in advance works well, just wait to add the feta until right before serving to keep it fresh. The flavors will meld nicely if you let it sit, but avoid letting it sit for too long to keep the tomatoes from getting mushy.
What can I serve this salad with?
This salad pairs beautifully with grilled chicken, fish, or even as a side for a hearty pasta dish. It’s light enough to be a refreshing complement to richer meals.
What are common mistakes to avoid?
One common mistake is using tomatoes that are overly ripe, which can make the salad watery. Also, rushing the mixing of the herbs can lead to a less flavorful dressing, so take your time to let those flavors develop.
Artichoke and Cherry Tomato Salad
Ingredients
- 10 cherry tomatoes cut in halves
- 1 398 ml can artichoke hearts (not marinated), drained
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 garlic clove pressed (optional)
- 1 tbsp fresh tarragon or a 1/4 tsp dried
- 1 tbsp fresh basil or 1/4 tsp dried
- Sea salt and freshly ground pepper
- 2 tbsp crumbled feta cheese
Instructions
- Cut each artichoke into halves and set aside.
- In a big bowl, whisk together olive oil, vinegar, garlic and herbs. Season with salt and pepper.
- Add artichoke and tomatoes; stir to blend. Serve sprinkled with feta cheese over the top. Chill for 20 minutes.
Notes
Nutrition
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