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Some recipes find you at exactly the right moment. This Easy Artichoke and Tomato Salad was one of those.
I came across it while researching artichoke recipes and couldn’t stop thinking about it — so when I had a few leftover marinated artichoke hearts in the fridge and fresh tomatoes on the counter, it felt like the universe was giving me a nudge. Everything else I needed was already in the pantry.
I threw it together as a side for grilled turkey burgers one evening and it was a instant hit. Fresh, bright, and ready in minutes—no stove required.
At just 90 calories per serving, it’s the kind of salad that earns a permanent spot in your summer rotation.
Why I Love This Artichoke and Tomato Salad
- No cooking whatsoever. Just chop, toss, and serve.
- Fresh and bright. Ripe tomatoes and marinated artichokes do most of the flavor work.
- Incredibly versatile. Easy to dress up, turn into a main dish, or give a Greek twist.
- Perfect for hot weather. When you want to keep your time at the stove to an absolute minimum, this is your answer.
- Just 90 calories per serving. Light enough to enjoy alongside anything.
Ingredients and Substitutions
- Large fresh tomatoes, cut into wedges or chunks — Use the ripest, most flavorful tomatoes you can find. Summer tomatoes straight from the garden or farmers market are ideal here.
- Marinated quartered artichoke hearts, drained — The marinade adds so much flavor on its own. Make sure to drain them well so the salad doesn’t get watery.
- Light mozzarella string cheese, cut into pieces and shredded — A clever lighter swap for fresh mozzarella. Reduced-fat feta is a delicious substitute if you want a Greek-inspired version.
- Sliced ripe olives, drained — Mild and savory. Chopped Kalamata olives work beautifully too and give the salad a bolder, brinier flavor.
- Minced fresh parsley — Adds a fresh, herby note. Fresh basil would be wonderful in summer too.
- Red wine vinegar — Just enough to brighten everything up. A splash of fresh lemon juice works well too.
- Fresh garlic — A little goes a long way here. Use as much or as little as you like. Salt and pepper — Always taste and adjust just before serving.
Calories and WW Points?
According to my calculations, each serving or this tasty low fat salad has about 90 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
How To Make Artichoke Tomato Salad, Step by Step
Step 1: Gather and prepare all ingredients.
Step 2: Place all the ingredients except salt and pepper in a large bowl.
Step 3: Sprinkle with salt and pepper and gently toss to combine.
Step 4: Serve immediately.
Step 5: Store any leftovers in an airtight container in the refrigerator.
Ways to Mix It Up
One of the best things about this salad is how easily it adapts. Here are a few of my favorite variations:
- Give it a Greek twist — Swap the sliced olives for chopped Kalamata olives and use reduced-fat feta instead of the string cheese.
- Make it a main dish — Add shredded rotisserie chicken, drained tuna, or chunks of cooked Italian-style chicken sausage to turn this into a satisfying light lunch or dinner.
- Add some plant-based protein — Rinsed and drained chickpeas are a wonderful addition that bulk up the salad without adding many Points.
- Fresh herbs — Fresh basil in summer takes this to another level entirely.
Just remember to adjust your WW Points if you add proteins or other ingredients.
A Few Notes
This salad is best enjoyed fresh, when the tomatoes are at their juiciest and everything is bright and crisp. That said, leftovers keep well in the fridge for a day—the flavors actually deepen a little as they sit.
I have a feeling this one will be making regular appearances at your table too.
If you’ve made this low calorie Artichoke + Fresh Tomato Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Artichoke Tomato Salad Recipe
Equipment
Ingredients
- 5 large tomatoes (about 2 pounds), cut into wedges or chunks
- 1 jar (about 7-1/2 ounces) marinated quartered artichoke hearts, drained
- 2 sticks of light mozzarella string cheese, cut into 1-inch pieces and shredded
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 2 tablespoons minced fresh parsley
- 2 tablespoons red wine vinegar
- 2 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Place all the ingredients except salt and pepper in a large bowl.
- Sprinkle with salt and pepper and gently toss to combine.
- Serve immediately.
- Store any leftovers in an airtight container in the refrigerator.
Notes
(Must be logged into WW on a smartphone or tablet.) 2 PointsPlus (Old plan) Variations:
- Substitute reduced-fat feta cheese for the string cheese.
- Add cooked rotisserie chicken or chunks of chicken sausage.
- Add some rinsed and drained chickpeas.
- Add a can of drained tuna.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Easy WW-Friendly Salad Recipes
If you loved this salad, here are a few more to try:
- 2-Bean Mediterranean-Style Artichoke Salad
Hearty, protein-packed, and full of Mediterranean flavor. - Brown Rice and Tomato Basil Salad
A satisfying grain salad that’s perfect for meal prep. - Baked Artichoke and Feta Dip
When you want those artichoke flavors in a crowd-pleasing appetizer. - Fresh Summer Corn + Tomato Salad
Bright, sweet, and the perfect companion to anything off the grill.
