Description
Vibrant Tuscan Artichoke Tomato Salad with tender artichoke hearts, juicy heirloom tomatoes, and a tangy vinaigrette. Great as a light lunch or side.
Ingredients
Scale
- 4 large artichokes
- 1 lemon, halved
- 4 cups water
- 1 teaspoon salt
- 1.5 lbs assorted heirloom tomatoes, cut into bite-sized pieces
- 1/2 red onion, thinly sliced
- 1/4 cup fresh basil leaves, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Shaved Parmesan cheese
- Toasted pine nuts
- Balsamic glaze
Instructions
- Prepare the Artichokes: Fill a large bowl with cold water and squeeze the juice of one lemon half into it.
- Remove Tough Outer Leaves: Snap off the tough outer leaves of each artichoke until you reach the pale green, more tender leaves.
- Trim the Stem: Cut off the stem, leaving about 1-2 inches. Peel the outer layer of the stem.
- Cut Off the Top: Using a sharp knife, cut off the top third of the artichoke.
- Remove the Choke: Use a spoon or a melon baller to scoop out the fuzzy choke from the center of the artichoke.
- Rub with Lemon: Rub the cut surfaces of the artichoke with the remaining lemon half. Immediately place the prepared artichokes in the lemon water.
- Cook the Artichokes: In a large pot, combine 4 cups of water and 1 teaspoon of salt. Bring to a boil.
- Simmer the Artichokes: Carefully place the prepared artichokes into the boiling water. Reduce the heat to a simmer, cover the pot, and cook for about 20-30 minutes, or until the artichoke hearts are tender when pierced with a knife.
- Check for Doneness: Pull on a leaf. If it comes off easily, they’re ready. You can also pierce the heart with a knife; it should be tender.
- Cool the Artichokes: Remove the artichokes from the pot and let them cool slightly. Once cool enough to handle, cut each artichoke heart into quarters or eighths, depending on their size.
- Prepare the Tomatoes: Wash and dry the heirloom tomatoes. Cut them into bite-sized pieces.
- Slice the Red Onion: Thinly slice the red onion. If you find red onion too strong, you can soak the slices in cold water for about 10 minutes to mellow the flavor. Drain well before adding to the salad.
- Chop the Basil: Roughly chop the fresh basil leaves.
- Mince the Garlic: Mince the garlic cloves.
- Combine the Ingredients: In a large bowl, combine the chopped tomatoes, sliced red onion, chopped basil, and minced garlic.
- Whisk the Dressing Ingredients: In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, honey, and dried oregano.
- Season to Taste: Season the dressing with salt and freshly ground black pepper to taste.
- Emulsify the Dressing: Continue whisking until the dressing is well emulsified and slightly thickened.
- Add the Artichokes: Add the cooked and quartered artichoke hearts to the bowl with the tomato mixture.
- Dress the Salad: Pour the dressing over the salad and gently toss to combine.
- Taste and Adjust: Taste the salad and adjust the seasoning as needed.
- Chill (Optional): For the best flavor, let the salad sit for about 15-20 minutes before serving to allow the flavors to meld together. You can also chill it in the refrigerator for a longer period of time, but be aware that the tomatoes may become slightly softer.
- Garnish (Optional): Before serving, garnish the salad with shaved Parmesan cheese, toasted pine nuts, and a drizzle of balsamic glaze, if desired.
- Serve: Serve the Tuscan Artichoke Tomato Salad immediately and enjoy!
Notes
- Soaking the sliced red onion in cold water for 10 minutes will mellow its flavor.
- Don’t be afraid to be generous with the seasoning in the dressing.
- Letting the salad sit for 15-20 minutes before serving allows the flavors to meld together.
- The cooking time for the artichokes will depend on their size.
- Prep Time: 30 minutes
- Cook Time: 30 minutes