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Tomato and Artichoke Salad with Capers Recipe
Ash Tyrrell

Tomato and Artichoke Salad with Capers Recipe

I recently made this Tomato and Artichoke Salad with Capers, and I have to say, it instantly became one of my favorite quick side dishes. I love how the juicy tomatoes burst with sweetness while the artichokes bring that tender, slightly tangy bite. The capers add little pops of briny flavor that completely wake up the salad.
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Total Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 500 g / 1 lb ripe tomatoes cut into bite-sized chunks – Use ripe, in-season tomatoes for the best flavor; firm but juicy ones hold their shape without turning mushy.
  • 400 g / 14 oz canned artichoke hearts in brine drained and halved – Choose artichokes in brine (not oil) to keep the salad light, fresh, and tangy rather than heavy.
  • 2 tablespoons capers in brine drained – These add salty, briny bursts of flavor; drain them well so they don’t overpower the dressing.
  • 2 tablespoons finely sliced red onion – Slice very thinly so it blends smoothly into the salad without being too sharp or crunchy.
  • 2 tablespoons extra virgin olive oil – A good-quality olive oil makes a big difference since it forms the base of the dressing.
  • 1 tablespoon red wine vinegar – Adds brightness and balances the natural sweetness of the tomatoes.
  • 1 small garlic clove finely minced – Fresh garlic gives a subtle kick; mince it very finely so it distributes evenly.
  • 1 tablespoon fresh parsley finely chopped – Brings freshness, color, and a light herbal aroma to the dish.
  • Salt and black pepper to taste – Season carefully because the capers already contribute saltiness.

Method
 

  1. Start by washing and drying the tomatoes thoroughly. Cut them into bite-sized chunks, making sure they are roughly even so the salad looks neat and balanced.
  2. If the tomatoes are very juicy, let them sit in a colander for a few minutes to drain excess liquid. This keeps the salad from becoming watery.
  3. Drain the artichoke hearts well and cut them in halves or quarters, depending on their size. You want pieces that are similar in size to the tomato chunks.
  4. Drain the capers and give them a quick rinse if they taste too salty. Pat them dry so they don’t dilute the dressing.
  5. Slice the red onion as thinly as possible. Thin slices blend into the salad and provide flavor without dominating each bite.
  6. Finely chop the parsley to distribute its fresh flavor evenly throughout the dish.
  7. In a small bowl, combine the extra virgin olive oil, red wine vinegar, and minced garlic. Stir well until slightly emulsified.
  8. Taste the dressing and adjust with salt and black pepper as needed. Remember that capers already add saltiness.
  9. Place the tomatoes, artichokes, capers, red onion, and parsley into a large mixing bowl. Pour the dressing over the top.
  10. Gently toss everything together until evenly coated. Be careful not to overmix, as tomatoes can break apart.
  11. Let the salad sit for about 10 minutes before serving. This short resting time allows the flavors to meld beautifully.
  12. Serve at room temperature for the best taste. The flavors are brighter and more balanced when not chilled straight from the fridge.

Notes

  • I always use the ripest tomatoes I can find. When I tried it with underripe tomatoes once, the flavor just wasn’t as vibrant.
  • I let the salad rest for at least 10 minutes before serving. I noticed the dressing absorbs better and the flavors deepen.
  • I taste before adding extra salt. Since capers are salty, I’ve learned to season gradually.
  • I slice the onions super thin. Thick slices can overpower the delicate balance of the salad.
  • I sometimes add a tiny splash more vinegar if the tomatoes are very sweet. It keeps the balance just right.