Name: Tomato and Artichoke Salad with Capers Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean
Ingredients: 3 to 4 tomatoes, sliced into 1/3″ (0.5cm) slices; 1 tbsp baby capers, or ordinary capers roughly chopped; Few tinned artichokes, roughly chopped; 1/4 red Spanish onion, finely sliced; 1 1/2 tsp salt flakes; Freshly ground black pepper, to taste; 2 tbsp olive oil; 1/2 lemon, juice only; 2 tbsp fresh oregano leaves (or other herb of your choice)

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Introduction

This Tomato and Artichoke Salad with Capers is a fresh and zesty dish perfect for warm days or as a vibrant side. Combining juicy tomatoes, tangy capers, and tender artichokes, it offers a delightful mix of flavors and textures in just a few minutes.

A white plate sits on a white marbled surface, filled with thinly sliced bright red tomatoes arranged in an even layer. On top, there are scattered light purple thin onion slices and chunks of pale yellow artichoke hearts. Small green herb leaves are sprinkled evenly across the dish, adding a fresh touch. The salad is lightly seasoned with visible small dark specks, likely pepper and seasoning. Part of a sliced loaf of bread wrapped in a white and pastel striped cloth is seen next to the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 to 4 tomatoes, sliced into 1/3″ (0.5 cm) slices
1 tbsp baby capers, or ordinary capers roughly chopped
Few tinned artichokes, roughly chopped
1/4 red Spanish onion, finely sliced
1 1/2 tsp salt flakes
Fresh pepper
2 tbsp olive oil
1/2 lemon, juice only
2 tbsp fresh oregano leaves, or other herb of your choice

Instructions

Step 1: Lay the tomato slices on a plate, slightly overlapping them to create a base.
Step 2: Scatter the capers, chopped artichokes, and finely sliced red onion evenly over the tomatoes.
Step 3: Sprinkle the salt flakes and freshly ground pepper across the salad.
Step 4: Scatter fresh oregano leaves over the top for an herbal touch.
Step 5: Drizzle the olive oil and the juice of half a lemon evenly over the salad.
Step 6: Let the salad rest for 5 minutes to allow the salt to draw out some tomato juices, enhancing the flavors. Avoid leaving it longer to prevent excess liquid.

Tips & Variations

Use fresh oregano for a bright herbal note, or substitute with basil or thyme for a different flavor profile.
If you prefer a milder onion flavor, soak the sliced red onion in cold water for 5 minutes before adding.
Adding a sprinkle of crumbled feta or shaved parmesan can add richness and depth.
Opt for ripe, juicy tomatoes to maximize sweetness and freshness in the salad.

Storage

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Reheat is not recommended; instead, bring it to room temperature before serving for the best taste.

How to Serve

A white plate holds a colorful salad with three main visible layers: the base is bright red tomato slices arranged in a single circle covering the plate, on top are thin, light purple sliced onion strands spread unevenly, and scattered atop these are yellowish artichoke pieces adding texture. Small dark green leaves are sprinkled all over, adding contrast against the red and yellow. The dish sits on a white marbled surface with two large slices of light brown bread on a white cloth in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh artichokes instead of tinned?

Yes, but fresh artichokes require more preparation. You’ll need to trim and cook them until tender before chopping and adding to the salad.

Can I prepare this salad in advance?

Since the salt draws out tomato juices quickly, it’s best to prepare the salad shortly before serving to maintain freshness and texture.