Description
This no-cook salad is bright, briny, and refreshing—featuring juicy cherry tomatoes, tender artichoke hearts, salty capers, and fresh basil tossed with a simple lemon and olive oil dressing.
Ingredients
Scale
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 pint cherry tomatoes, halved
- 1/2 cup fresh basil leaves, coarsely chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons capers, drained
- 1 lemon, juiced
- Salt and freshly ground black pepper, to taste
Instructions
- In a large bowl, combine the artichoke hearts, cherry tomatoes, basil, red onion, olive oil, capers, lemon juice, salt, and pepper.
- Toss gently until everything is evenly coated. Let stand at room temperature for 30 minutes before serving so the flavors meld.
- Taste and adjust seasoning if needed. Serve chilled or at room temperature.
Notes
Make ahead: the salad can be assembled up to 8 hours in advance and refrigerated. Take it out 30 minutes before serving and add the basil just before serving to keep it bright.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Method: Salad
- Cuisine: Italian
Nutrition
- Calories: 195
- Sugar: 5 g
- Fat: 15 g
- Carbohydrates: 13 g
- Protein: 3 g