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Tomato And Artichoke Salad with Capers Recipe
Ben Carraoli

Tomato and Artichoke Salad with Capers Recipe

I have to admit, I’m absolutely obsessed with tomatoes dressed in this way. After making this Tomato and Artichoke Salad with Capers, 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.
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Total Time 5 minutes
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.

Notes

  • 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.