Artichoke tomato salad

The weather has been so warm these past few days that I thought I would share this dish I made for a potluck a few months ago. It is a perfect summer side for a BBQ (I hear a holiday is coming up next week), get together or just a refreshing snack! This dish takes basically no effort at all, but looks great with the colorful tomatoes and has tons of flavor. Who doesn't love the fact that you can open up a can of artichoke hearts, slice a few things, throw all that shit together in a bowl and have something amazing come out of it?? That's my kind of cooking! And just look at those colors:

I used heirloom tomatoes because they offer great color, and campari because they were on sale for super cheap, but you could easily use any other tomato of choice like roma or off the vine. I chose a mix of yellow and orange heirloom tomatoes to make the dish as colorful as possible, because it just makes it look so yummy! I would also highly recommend using fresh basil because it adds so much flavor that you simply don't get from dried. However, if you have everything else and don't want to go to the store just for fresh basil, you can substitute dried (use about 1/4 tsp). I used canned quartered artichoke hearts, but if you have whole, you can easily cut them into quarters. I l like the kind that comes in water versus oil, but another option besides fresh basil would be to buy the kind that is pre-seasoned in the jar and omit the seasonings I've included in the ingredients.

Now that work has finally calmed down for me, I thought I would have more energy and time to spend on recipe testing and photography, but I was out of town this past weekend, so I'm excited to finally have this weekend to myself and create some yummy recipes! If you have any requests, I'd love to hear them! You can email me at or by filling out the 'Contact Me' form! Whether you're looking to clean up your favorite recipe, impress a special someone or just want tips and tricks on something, I'd love to hear it :).


1 can artichoke hearts

1 large yellow heirloom tomato

1 large orange heirloom tomato

1 lb campari (or Roma) tomatoes

2 tablespoons fresh basil, thinly sliced


3 tablespoons balsalmic vinegar

1/2 tsp minced garlic cloves

1/2 tsp Italian seasoning

dash salt and pepper

splash lemon juice


1. Whisk dressing ingredients in small bowl and set aside

2. Wash and cut tomatoes into 1'' cubes and place in medium sized bowl

3. Layer basil leave, roll and thinly slice

4. Drain artichoke hearts and place in bowl (if you bought whole artichoke hearts, slice into fourths before placing in the bowl)

5. Pour dressing over mixture and add basil and combine well


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