Name: Tomato and Artichoke Salad with Capers Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 24 oz ripe cherry or grape tomatoes, halved; 1 jar (around 14 oz) artichoke hearts, drained and quartered; 2 tablespoons capers, drained and chopped; 2 green onions, thinly sliced; ¼ cup chopped fresh herbs of choice (parsley, basil, and/or cilantro); Sea salt and ground pepper, to taste; 1 fresh lemon, juice and zest; 2 tablespoons extra virgin olive oil; Freshly shredded Parmesan cheese, to taste

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Introduction

This Tomato and Artichoke Salad with Capers is a vibrant, fresh dish perfect for warm days or as a flavorful side. Combining juicy cherry tomatoes, tender artichokes, and briny capers, it offers a delightful balance of tangy and savory notes. Quick to prepare, it’s a fantastic way to showcase fresh herbs and simple ingredients.

The image shows a close-up of a wooden spoon holding a mixture of small, bright red cherry tomato halves, shredded white cheese, light green artichoke pieces, and green herbs, all tossed together. There are also small green capers and fresh green cilantro leaves adding to the colorful mix. The background features a blurred white bowl filled with the same salad, resting on a white marbled surface. The ingredients appear fresh and slightly glossy, suggesting a light dressing. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

24 oz ripe cherry or grape tomatoes, halved
1 jar (around 14 oz) artichoke hearts, drained and quartered
2 tablespoons capers, drained and chopped
2 green onions, thinly sliced
¼ cup chopped fresh herbs of choice (parsley, basil, and/or cilantro)
Sea salt and ground pepper, to taste
1 fresh lemon, juice and zest
2 tablespoons extra virgin olive oil
Freshly shredded parmesan cheese, to taste

Instructions

Step 1: In a large serving bowl, combine the halved tomatoes, quartered artichokes, chopped capers, fresh herbs, and sliced green onions.
Step 2: Season the mixture generously with sea salt and ground pepper. Add the lemon juice, lemon zest, and extra virgin olive oil.
Step 3: Gently toss everything together to evenly distribute the flavors and ingredients.
Step 4: Serve the salad immediately, topped with freshly shredded parmesan cheese for a savory finish.

Tips & Variations

For extra texture, add toasted pine nuts or walnuts.
Substitute the parmesan with feta cheese for a tangier flavor.
Use a mix of fresh herbs to customize the salad to your taste.
If you prefer less acidity, reduce the lemon juice or substitute with a mild vinegar like white balsamic.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. To maintain freshness, add the parmesan cheese just before serving when reheating is not necessary, as it loses texture when warmed. This salad is best enjoyed fresh and does not require reheating.

How to Serve

A wooden board with an olive oil bottle near the center top, surrounded by chopped ingredients arranged in groups: bright green chopped scallions at the top right, pale yellow cut artichokes in the middle, a bunch of fresh green cilantro leaves to the bottom right, bright red halved cherry tomatoes in the bottom left quadrant, small green capers near the top left, and two lemon wedges on the far left. The white marbled texture background is partly visible around the edges. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen artichoke hearts instead of jarred?

Yes, but be sure to thaw and drain them well to avoid excess moisture in the salad.

Is this salad suitable for meal prep?

This salad can be prepped ahead, but it’s best to keep the parmesan separate and add it just before serving to maintain its texture and flavor.