Artichoke Heart And Tomato Salad Recipe

This vibrant Artichoke Heart and Tomato Salad is a refreshing side dish or a delightful pita pocket filling! Inspired by the legendary Moosewood Restaurant, this recipe requires minimal cooking – mostly chilling time – to allow the flavors to meld beautifully. Imagine juicy tomatoes, tender artichoke hearts, and a zesty, herbaceous dressing creating a symphony of taste in your mouth. Perfect for a light lunch, summer barbecue, or a healthy weeknight meal.

Prep Time 15 mins
Cook Time 30 mins
Calories 388.2 kcal
Protein 24g
Rating 4.8 (11 Reviews)
Artichoke Heart And Tomato Salad 86

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Artichoke Heart And Tomato Salad

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How to Make Artichoke Heart And Tomato Salad

  1. Cut 1 pint of cherry or grape tomatoes into halves or quarters, depending on size. Cut 1 (14 ounce) can of artichoke hearts, drained, into halves.
  2. In a medium bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon chopped fresh oregano, 1 tablespoon chopped fresh basil, 1 clove garlic (minced), 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
  3. Add the prepared tomatoes and artichoke hearts to the bowl with the dressing.
  4. Gently toss to combine, ensuring all the vegetables are coated with the dressing.
  5. Refrigerate for at least 20 minutes to allow the flavors to blend and the salad to chill. For best results, chill for 30-60 minutes.
  6. Serve chilled as a side dish or as a filling for pita bread with hummus.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

31g

Fat

21g

Carbs

15g