Name: Tomato and Artichoke Salad with Capers Recipe
Total time: 5 min
Ingredients: 3 to 4 tomatoes (sliced into 1/3” (0.5cm) thick slices – use ripe but firm tomatoes for best texture.); 1 tbsp baby capers (or regular capers roughly chopped – capers add a briny tang that balances the sweetness of the tomatoes.); A few tinned artichokes (roughly chopped – marinated artichokes work beautifully, giving a subtle acidity.); 1/4 red Spanish onion (finely sliced – thin slices prevent overpowering the salad with sharpness.); 1 1/2 tsp salt flakes – draws out the juices from the tomatoes and enhances flavor.; Freshly ground black pepper (to taste – always grind fresh for a more aromatic kick.); 2 tbsp olive oil – extra virgin works best for richness and aroma.; Juice of 1/2 lemon – brightens all the flavors.; 2 tbsp fresh oregano leaves (or herbs of your choice – basil or parsley can be great substitutes.)

Do Share Recipe

I have to admit, I’m absolutely obsessed with tomatoes dressed in this way. After making this Tomato And Artichoke Salad with Capers Recipe, I was amazed at how even ordinary store-bought tomatoes can taste vibrant and fresh.

The combination of tangy capers, tender artichokes, and a drizzle of lemon makes this salad feel elegant and gourmet. It’s one of those recipes that comes together in minutes but tastes like you spent hours crafting it.

Honestly, every bite bursts with flavor, and it’s so versatile you can tweak it however you like. If you enjoy exploring different flavorful meal ideas, you can also try ground-beef-mongolian-noodles-recipe for another delicious option.

Tomato And Artichoke Salad with Capers Recipe

Ingredients

Here’s what you’ll need for this salad. I’ve included tips to get the best flavor from each ingredient.

3 to 4 tomatoes, sliced into 1/3” (0.5cm) thick slices – use ripe but firm tomatoes for best texture.
1 tbsp baby capers, or regular capers roughly chopped – capers add a briny tang that balances the sweetness of the tomatoes.
A few tinned artichokes, roughly chopped – marinated artichokes work beautifully, giving a subtle acidity.
1/4 red Spanish onion, finely sliced – thin slices prevent overpowering the salad with sharpness.
1 1/2 tsp salt flakes – draws out the juices from the tomatoes and enhances flavor.
Freshly ground black pepper, to taste – always grind fresh for a more aromatic kick.
2 tbsp olive oil – extra virgin works best for richness and aroma.
Juice of 1/2 lemon – brightens all the flavors.
2 tbsp fresh oregano leaves (or herbs of your choice) – basil or parsley can be great substitutes.

Note: several serving as a note of full line under the ingredients quantity.

Variations

You can make this salad suit your dietary needs or flavor preferences:

For dairy-free or vegan versions, this recipe is already compliant.
Substitute capers with green olives for a milder brine.
Add fresh mozzarella or feta if you want a creamy touch.
Toss in some roasted red peppers or sun-dried tomatoes for extra depth.
For a different style of salad inspiration, you may also enjoy chickpea-salad-recipe as another fresh and satisfying option.

Cooking Time

This recipe is incredibly fast to make:

Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes

Equipment You Need

Cutting board – for slicing tomatoes and onions.
Sharp knife – ensures clean slices and prevents squishing tomatoes.
Large serving plate – to arrange the salad beautifully.
Small bowl – for mixing olive oil and lemon juice if desired.

How to Make Tomato and Artichoke Salad with Capers Recipe

Prepare the Tomatoes

Lay your tomato slices on a large plate, slightly overlapping for a nice presentation. This allows each slice to absorb the flavors from the toppings evenly.

Add Capers, Artichokes, and Onion

Scatter the chopped capers, artichoke pieces, and finely sliced red onion over the tomatoes. This layer adds texture and a tangy contrast to the sweet tomatoes.

Season and Dress

Sprinkle with salt flakes and freshly ground black pepper. Scatter fresh oregano leaves over the top, then drizzle with olive oil and the juice of half a lemon. Let it sit for about 5 minutes so the salt draws out the tomato juices without over-salting.

Additional Tips for Making this Recipe Better

From my experience, these tweaks elevate the salad:

I like to use tomatoes that are just ripe, not too soft, so they hold their shape.
Let the salad sit for a few minutes before serving; the flavors meld beautifully.
If using canned artichokes, I rinse them slightly to reduce excess oil or brine.
I sometimes add a tiny pinch of sugar if my tomatoes are a little tart.

How to Serve Tomato and Artichoke Salad with Capers

This salad is perfect as a light lunch, side dish, or starter. Serve on a large white plate to make the colors pop. Garnish with extra fresh herbs or a few whole capers for visual appeal. A drizzle of balsamic glaze can also make it look restaurant-ready.

Nutritional Information

Here’s an estimate per serving:

Calories: 120 kcal – light and fresh, perfect for any meal.
Protein: 2g – mostly from artichokes.
Carbohydrates: 8g – mainly from tomatoes and onions.
Fat: 10g – from olive oil, adding richness and healthy fats.

Make Ahead and Storage

Storage

You can prepare this salad up to a day in advance. Store in an airtight container in the refrigerator to keep it fresh and vibrant.

Freezing

This salad is not ideal for freezing, as the tomatoes and artichokes will become watery and lose texture.

Reheating

Serve cold or at room temperature; reheating is not recommended, as it will wilt the vegetables and diminish the fresh flavors.

Why You’ll Love This Recipe

This salad is a must-try for several reasons:

Easy Preparation – ready in just 5 minutes, perfect for busy days.
Flavorful – the combination of tomatoes, capers, and artichokes bursts with taste.
Versatile – adjust herbs and extras to your liking.
Healthy – low-calorie, packed with fresh veggies and heart-healthy olive oil.
Elegant Presentation – looks impressive on any dining table with minimal effort.

Ben Carraoli