Tuscan Tomato Salad

Tuscan Tomato Salad

from thekitchn.com
10 min

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon kosher salt, plus more as needed
  • 1/4 teaspoon freshly ground black pepper, plus more as needed
  • 1/4 cup extra-virgin olive oil
  • 1 pint cherry or grape tomatoes (about 10 ounces)
  • 1/2 medium red onion
  • 1/2 small bunch fresh basil (about 8 sprigs)
  • 1 (about 15-ounce) can chickpeas
  • 1 (12-ounce) jar marinated quartered artichoke hearts

Directions

  1. 1

    Place 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, 1 teaspoon Dijon mustard, 1 teaspoon honey, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a large bowl. While whisking constantly, slowly pour in 1/4 cup extra-virgin olive oil and whisk until all of the oil is incorporated.

  2. 2

    Prepare the following, adding each to the bowl of vinaigrette as you complete it: Halve 1 pint cherry or grape tomatoes. Thinly slice 1/2 medium red onion (about 3/4 cup). Pick the leaves from 1/2 small bunch fresh basil and thinly slice until you have 1/4 cup. Drain and rinse 1 (about 15-ounce) can chickpeas. Drain 1 (12-ounce) jar marinated quartered artichoke hearts (do not rinse).

  3. 3

    Toss to coat. Taste and season with more kosher salt and pepper as needed. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to meld.