This simple Tuscan salad with herby chickpeas, olives, artichokes, and provolone is the perfect hearty, crowd-pleasing salad to take to a potluck or picnic.
Tuscan Salad Inspiration
This great recipe was inspired by an airport salad.
SAID NO ONE EVER!
Airport salads are usually the worst! Past-prime greens, maybe a lone nut, cold meats or little protein, sogginess throughout.
But when I was traveling through Chicago a few weeks ago I stumbled upon a cooler of salads that looked really good! Vegetarian and packed with toppings that sounded good. I ate the whole darn thing! I took a picture of the ingredients so I could replicate it at home.
Simple Tuscan Salad
My version has some overlap in ingredients and some new ones based on what I had on hand. Plus, all other olives are better than black olives!
This is the perfect hearty, crowd-pleasing salad to take to a potluck (if you’re not making jalapeno poppers, deviled eggs, or bacon-wrapped dates!)
What Is A Tuscan Salad?
Generally I think of a green salad with simple Italian ingredients that Tuscany is known for: juicy olives, fresh cheese, beans, bright herbs, and an extra virgin olive oil dressing.
According to this article on Tuscan ingredients, Tuscan people love beans so much they are nicknamed “bean eaters.”
Bonus points for some crusty garlic bread and a dry red wine.
Tuscan Salad Ingredients
Herb Salad Base
The base is two bags of a flavorful herb salad from Whole Foods.
Marinated Chickpeas
Instead of putting plain chickpeas plain on top, I dressed them first and then mixed them in.
Plain chickpeas taste too earthy to me sometimes, and this brightened them up a bit with salad dressing on each one before they went swimming in the lettuce ; )
Olives and Sun-Dried Tomatoes
In addition to the chickpeas, I added marinated olives and sun-dried tomatoes (from the olive bar)
Diced tomatoes and peppers
If tomatoes are in season. Otherwise stick to peppers! Use two colors for variety. More vegetable ingredient ideas include cooked green beans or sliced red onion.
Quartered canned artichokes
I love these on salads! Simply drain and serve. Hearts of palm would work well too.
Sliced cheese
I used a sharp cheddar, but you can use any cheese you have on hand: manchego, drunken goat, shaved parmesan.
Flavored oil
I absolutely love this basting oil I get at Wegmans.
It’s seasoned with herbs and garlic, so it saves a step when using it on veggies or beans. The chickpeas got a drizzle of this plus salt, pepper, and a squeeze of lemon juice.
You could also use vinegar, like red wine vinegar if you don’t have a lemon.
Tuscan Salad Dressing Recipe
The main dressing was made with equal parts herby basting oil and lemon juice, a teaspoon of zesty mustard to emulsify, a small bit of garlic, salt, and pepper.
It made about 1/2 cup total.
You can whisk it together in a small bowl or shake in a mason jar.
And for the main salad – just eyeball everything when you toss it together!
In a large bowl combine all the ingredients, top with dressing and toss to mix. Drizzle with lemon juice and freshly ground black pepper before serving.
I like a big wooden salad bowl for an earthy feel : )
Simple Tuscan Salad
Ingredients
- Lettuce to fill your bowl about 4 ounces
- 1 can chickpeas drained
- 1 bell pepper chopped
- 1 heirloom tomato or a handful of cherry tomatoes chopped
- 1 can quartered artichokes drained
- 1 cup olives and sun-dried tomatoes
- 3 slices cheese sliced into bite-sized pieces
For the dressing
- Herbed olive oil about 1/3 a cup (or regular with some dried herbs stirred in)
- 1 lemon
- 1 clove garlic
- 1 tsp zesty or Dijon mustard
- Salt and pepper to taste
Instructions
- Mix dressing together in a jar and shake.
- Toss chickpeas in a few tbsp of dressing.
- Assemble salad.
- Pour remaining dressing over salad when it's serving time and toss.
Charmaine Ng | Architecture & Lifestyle Blog says
Haha, I couldn’t agree anyone wanting to replicate an airport salad. The recipe has to be pretty amazing if you say that! 🙂
Charmaine Ng | Architecture & Lifestyle Blog
http://charmainenyw.com
Carrie this fit chick says
This is a salad made for me! Loveeeee olives so much. They were always my pizza topping go-to as a kid. So much flavor!
Nicole @ Bento Momentos says
Yum! I usually avoid airport food and bring my own, but this ingredient list sounds great. Croup is no joke — happy to hear the cold air did help!
Tracey says
This looks delicious! I have been planning out my Thanksgiving menu and wished I had a healthy side dish to go with everything. You have solved my dilemma! I think everyone will love it, thank you. 🙂
Susan says
This salad looks great…except for the olives! I imagine that I hate olives the way you hate onions.
KathEats says
I get that! I didn’t like them till recent years.
Kelli @ Hungry Hobby says
Ha ha I always think I’ll be able to get a good salad at the airport and then I remember… I’m at the airport ha ha
Katie says
YUM! I don’t know why I never think to put olives on my salads when I do love when they’re included in restaurant salads. This looks so good!
Linda @ the Fitty says
do you put olive oil on your salads? If so, you’ll still be getting that all the flavor without having to buy olives.
jordan @ dancing for donuts says
this salad is absolutely beautiful!! mediterranean flavors are my favorite, so give me olive anything and i’m sold! i’ll have to make this as a side salad for dinner this weekend – i think my boyfriend will love it, too. thanks for sharing 🙂
Sam Vander Wielen says
Hope Mazen feels better!! Thanks for sharing this recipe : )
Edie says
So yum, Kath! Pinning this for inspiration 🙂
Claire says
I’m loving the salad servers, guessing they were a wedding gift?
KathEats says
They’re from Crate and Barrel 🙂
Theresa Magliozzi says
What a good idea to season the beans first!! Genius! I always feel like garbanzo beans are too bland in salad, but I like them. I’m going to do this from now on!