Antipasto Salad Recipe
A delightful mix of Italian flavors perfect for a starter or a light meal.
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Equipment
- Mixing bowl
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 cup Cherry Tomatoes halved
- 1 cup Mozzarella Balls halved
- 1 cup Kalamata Olives pitted
- 1 cup Artichoke Hearts quartered
- 0.5 cup Salami sliced
- 0.25 cup Red Onion thinly sliced
- 0.25 cup Basil chopped
- 0.25 cup Olive Oil
- 2 tbsp Red Wine Vinegar
- 1 tsp Dried Oregano
- to taste Salt
- to taste Black Pepper
Instructions:
- In a large mixing bowl, combine cherry tomatoes, mozzarella balls, kalamata olives, artichoke hearts, salami, red onion, and basil.
- In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and black pepper.
- Pour the dressing over the salad and toss to coat evenly.
- Serve immediately or refrigerate for up to 2 hours before serving.
Notes:
Feel free to add other antipasto favorites like roasted red peppers or marinated mushrooms.
Nutrition value:
Calories: 200kcalCarbohydrates: 10gProtein: 8gFat: 15gSaturated Fat: 5gCholesterol: 20mgSodium: 600mgPotassium: 300mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg
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