Description
Taste the Italian countryside in minutes! This vibrant salad combines tangy artichokes and juicy tomatoes for the perfect summer side that requires zero cooking but delivers maximum flavor.
Ingredients
Scale
- 2 (14 oz) cans artichoke hearts, drained and quartered
- 1 pint (10 oz) cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced (about 1/2 cup)
- 1/3 cup kalamata olives, pitted and halved
- 1/4 cup fresh basil leaves, torn
- 2 tablespoons fresh Italian parsley, chopped
- 2 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup shaved Parmesan cheese (optional)
Instructions
- Drain artichoke hearts thoroughly and pat dry with paper towels. Quarter any whole pieces and place in a large mixing bowl.
- Add halved cherry tomatoes, thinly sliced red onion, and kalamata olives to the bowl with the artichokes.
- In a small bowl, combine minced garlic, torn basil, and chopped parsley, then add to the vegetables.
- Whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper in a separate bowl until well combined.
- Pour the dressing over the salad ingredients and gently toss to coat everything evenly.
- Let the salad marinate at room temperature for 15-30 minutes, stirring occasionally.
- Transfer to a serving dish, top with shaved Parmesan if using, and serve at room temperature.