Begin by halving the cherry tomatoes and placing them in a large mixing bowl. Next, thinly slice the red onion and chop the fresh chives finely, then add them to the bowl. Prepare the fresh basil by slicing it into strips. Don’t forget to strain the marinated artichoke hearts and rinse the chickpeas very well before patting them dry with a kitchen towel to remove excess moisture.

In a separate small bowl, whisk together ¼ cup of olive oil and 2 tablespoons of red wine vinegar. Add in the dried parsley, salt, garlic powder, and ground black pepper, adjusting the seasoning to your taste. The vinaigrette should be well-combined, with a smooth texture, ready to add a delightful zing to your Tuscan Artichoke Tomato Salad.

With your veggies prepped, it’s time to bring everything together! In the large bowl containing the tomatoes, onion, chives, and basil, add the strained artichokes and rinsed chickpeas along with a handful of capers for that burst of briny flavor. Pour the prepared vinaigrette over the salad and gently toss everything together until all ingredients are beautifully coated and vibrant.

You can now serve your Tuscan Artichoke Tomato Salad right away for maximum freshness, or cover it with plastic wrap and let it chill in the refrigerator for 1-2 hours. Chilling enhances the flavors, allowing the ingredients to marry beautifully.