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Refreshing Tomato and Artichoke Salad with Capers is a light, bright, and flavorful dish that combines juicy tomatoes, briny capers, tender marinated artichoke hearts, and fresh herbs. It’s the kind of salad I love to toss together when I want something simple, elegant, and bursting with Mediterranean flavor.

Why You’ll Love This Recipe

I love this salad because it’s quick to make, doesn’t require any cooking, and tastes even better as it sits. The capers and artichokes add tangy, savory depth, while the tomatoes bring in that fresh, juicy bite. It’s perfect as a side for grilled meats, as a topping for toasted bread, or served on its own as a light lunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Cherry or grape tomatoes (halved)

  • Marinated artichoke hearts (quartered or chopped)

  • Capers (rinsed and drained)

  • Red onion (thinly sliced)

  • Fresh parsley (chopped)

  • Olive oil

  • Lemon juice or red wine vinegar

  • Salt

  • Black pepper

  • Optional: fresh basil, shaved Parmesan, or a handful of arugula

Directions

  1. In a large bowl, I combine the halved tomatoes, chopped artichoke hearts, capers, and sliced red onion.

  2. I drizzle with olive oil and lemon juice (or vinegar), then season with salt and pepper to taste.

  3. I gently toss everything together, then fold in the chopped parsley and optional basil if using.

  4. I let the salad sit for about 10–15 minutes before serving to allow the flavors to blend.

  5. I serve it chilled or at room temperature, optionally topped with shaved Parmesan or spooned over greens.

Servings and timing

This recipe serves 4 as a side or 2 as a light main. It takes just 15 minutes to make from start to finish—no cooking required.

Variations

Sometimes I add sliced olives or diced cucumber for more crunch. I’ve also tossed in crumbled feta or mozzarella pearls for extra richness. If I want a heartier dish, I mix in cooked chickpeas, white beans, or quinoa. A few toasted pine nuts on top add a lovely crunch.

Storage/Reheating

This salad keeps well in the fridge for up to 2 days in an airtight container. The tomatoes will soften over time, but the flavor improves as it marinates. I don’t reheat it—it’s meant to be enjoyed cold or at room temperature.

FAQs

Can I use canned artichoke hearts?

Yes, I can. I prefer marinated ones for extra flavor, but plain canned artichokes work well too—just drain and season them a little more.

What kind of tomatoes are best?

I like using cherry or grape tomatoes for their sweetness and firm texture, but any ripe, flavorful tomato will work.

Can I make this salad ahead of time?

Absolutely. It’s even better after sitting for a bit. I make it up to a day in advance and store it in the fridge.

Is this salad vegan?

Yes, as written, it’s completely vegan. Just skip the Parmesan topping or use a plant-based alternative if needed.

What can I serve this with?

I love pairing it with grilled chicken, fish, or toasted baguette slices. It also makes a great topping for crostini or grain bowls.

Conclusion

Refreshing Tomato and Artichoke Salad with Capers is one of my favorite go-to recipes when I want something fresh, quick, and full of flavor. It’s easy to toss together and perfect for warm weather, picnics, or a light Mediterranean-inspired meal. Every bite is tangy, juicy, and deeply satisfying.

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Refreshing Tomato and Artichoke Salad with Capers

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Refreshing Tomato and Artichoke Salad with Capers is a light, Mediterranean-style salad featuring juicy tomatoes, marinated artichoke hearts, briny capers, and fresh herbs tossed in a simple olive oil and lemon dressing.

  • Author: Mayaa
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings (side) or 2 servings (main)
  • Category: Salad
  • Method: No-Cook
  • Cuisine: Mediterranean
  • Diet: Vegan

Ingredients

  • 2 cups cherry or grape tomatoes, halved
  • 1 cup marinated artichoke hearts, quartered
  • 2 tbsp capers, rinsed and drained
  • 1/4 red onion, thinly sliced
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp lemon juice or red wine vinegar
  • Salt, to taste
  • Black pepper, to taste
  • Optional: 1 tbsp fresh basil, sliced
  • Optional: Shaved Parmesan, for topping
  • Optional: A handful of arugula

Instructions

  1. In a large bowl, combine the halved tomatoes, artichoke hearts, capers, and red onion.
  2. Drizzle with olive oil and lemon juice or vinegar. Season with salt and pepper to taste.
  3. Gently toss to combine and coat all ingredients evenly.
  4. Fold in chopped parsley and optional fresh basil.
  5. Let the salad sit for 10–15 minutes to allow the flavors to blend.
  6. Serve chilled or at room temperature, optionally topped with Parmesan or over a bed of arugula.

Notes

  • Marinated artichokes add more flavor, but canned ones work too with extra seasoning.
  • This salad is great for meal prep and tastes better after a short marination.
  • Add protein like chickpeas or feta to make it more filling.
  • Serve it as a side, light lunch, or over toasted bread.

Nutrition

  • Serving Size: 1 cup
  • Calories: 120
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 3g
  • Protein: 2g
  • Cholesterol: 0mg

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Roasted Carrots with Maple Ricotta & Spiced Butter Roasted Carrots with Maple Ricotta & Spiced Butter is a side dish that feels gourmet but comes together with simple ingredients and bold flavors. The natural sweetness of roasted carrots pairs beautifully with creamy maple ricotta and a warm, aromatic butter spiced to perfection. Why I Love This Recipe I love how this dish transforms humble carrots into something elegant and special. The roasting brings out their natural sweetness, while the maple ricotta adds a rich, creamy base with just a touch of sweetness. The spiced butter? It’s the magic touch that pulls everything together. It’s a dish I make when I want to impress without a lot of effort. Ingredients (Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.) Carrots, peeled and halved lengthwise Olive oil Salt and pepper Ricotta cheese Maple syrup Butter Ground cinnamon Ground cumin Smoked paprika Crushed red pepper flakes (optional) Fresh herbs (like parsley or thyme), for garnish Directions I start by tossing the carrots in olive oil, salt, and pepper, then roast them in the oven until tender and caramelized. While they roast, I whip the ricotta with maple syrup until smooth and creamy. I make the spiced butter by melting butter in a small pan and adding cinnamon, cumin, smoked paprika, and red pepper flakes. I cook it just until fragrant. Once the carrots are roasted, I spread the maple ricotta on a serving plate, top it with the warm carrots, and drizzle everything with the spiced butter. I finish with a sprinkle of fresh herbs for color and brightness. Servings and timing This recipe serves 4 to 6 as a side dish and takes about 35 minutes in total—10 minutes of prep time and 25 minutes of roasting. Variations I sometimes swap the carrots for parsnips or sweet potatoes. If I want to make it more savory, I leave out the maple syrup in the ricotta and just go with plain whipped ricotta. A handful of toasted nuts or seeds like pistachios or pumpkin seeds on top adds a nice crunch. I’ve also added a splash of balsamic reduction for an extra layer of flavor. Storage/Reheating I store any leftovers in the fridge for up to 3 days. I reheat the carrots in the oven or in a skillet to keep their roasted texture. The ricotta can be stored separately and re-whipped if needed before serving. FAQs Can I use store-bought ricotta? Yes, I use store-bought ricotta often. Just make sure it’s a good quality, full-fat version for the best texture and flavor. Is this dish sweet or savory? It’s a perfect balance of both. The carrots and maple ricotta bring natural sweetness, while the spices in the butter and the salt help ground it with savory depth. Can I serve this cold? I prefer it warm or room temperature, especially the spiced butter, but it can be served cold as part of a salad-style dish. What herbs go best with this? I love using fresh parsley or thyme. Mint also works beautifully if I want a more refreshing finish. Can I make this ahead? Yes, I often roast the carrots and prep the ricotta a few hours ahead. I just reheat the carrots and butter before assembling to serve. Conclusion Roasted Carrots with Maple Ricotta & Spiced Butter is one of those dishes that feels both rustic and refined. It’s packed with contrasting flavors and textures—sweet, savory, creamy, and spiced. Whether I serve it at a holiday meal or just as a fancy weeknight side, it always gets compliments.

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