Description
A fresh and vibrant Tomato and Artichoke Salad with Capers, featuring sliced tomatoes, tangy capers, tender artichokes, red onion, and fresh oregano, all drizzled with olive oil and lemon juice. This simple no-cook salad is perfect as a light appetizer or side dish.
Ingredients
Scale
Salad 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
- Freshly ground black pepper, to taste
- 2 tbsp olive oil
- Juice of 1/2 lemon
- 2 tbsp fresh oregano leaves (or other herb of your choice)
Instructions
- Arrange Tomatoes: Lay the tomato slices on a plate, slightly overlapping each slice to create a visually appealing base for the salad.
- Add Capers, Artichokes, and Onion: Scatter the chopped capers, roughly chopped tinned artichokes, and finely sliced red onion evenly over the tomato slices to distribute flavors.
- Season: Sprinkle the salt flakes evenly over the salad, then add freshly ground black pepper to taste for seasoning.
- Add Oregano: Scatter the fresh oregano leaves across the salad to infuse an aromatic herbal note.
- Drizzle Dressing: Drizzle the salad with olive oil and squeeze the juice of half a lemon over the top to add brightness and depth.
- Rest and Marinate: Let the salad rest for 5 minutes to allow the salt to draw out the tomato juices, enhancing the flavor and texture. Avoid resting longer to prevent excessive watery salad.
Notes
- Use fresh, ripe tomatoes for the best flavor and texture.
- If baby capers are unavailable, rinse ordinary capers and roughly chop them as a substitute.
- This salad is best served fresh but can be refrigerated for up to 2 hours before serving.
- Feel free to substitute oregano with fresh basil or parsley for a different herbal touch.
- Adjust salt and lemon juice to your taste preferences.
