Tomato Artichoke Capers Salad (Print Version)
# Ingredients:
→ Salad Components
01 -
4 ripe tomatoes, chopped, or 400 g cherry tomatoes, halved
02 -
400 g canned artichoke hearts, drained and quartered
03 -
2 tablespoons capers, rinsed and drained
04 -
1/4 red onion, thinly sliced (optional)
→ Dressing
05 -
2 tablespoons extra virgin olive oil
06 -
1 tablespoon red wine vinegar or lemon juice
07 -
1 teaspoon dried oregano or a few fresh oregano leaves
08 -
Salt, to taste
09 -
Freshly ground black pepper, to taste
→ Garnish
10 -
Fresh basil leaves or flat-leaf parsley, chopped
# Instructions:
01 -
Place the chopped tomatoes, artichoke hearts, capers, and red onion, if using, in a large mixing bowl.
02 -
In a separate bowl, whisk together the extra virgin olive oil, red wine vinegar or lemon juice, oregano, salt, and black pepper until well combined.
03 -
Pour the dressing over the vegetable mixture and gently toss until the vegetables are evenly coated.
04 -
Allow the salad to marinate at room temperature for 10–15 minutes to enhance flavor integration.
05 -
Top with chopped fresh basil or flat-leaf parsley before serving.
# Notes:
01 -
For enhanced flavor, use both red wine vinegar and a splash of lemon juice in the dressing.
02 -
This salad can be prepared in advance; simply add fresh herbs just before serving to preserve their aroma.