How To Make Antipasto Salad

Short of just opening up a pre-washed bag of salad, this is the fasted salad you’ll make! It’s my version of an Italian antipasto salad. It’s rich in flavors and textures and also filling! You can serve it as an appetizer or pre-dinner salad, or in some cases, you might opt to have this as your meal. Pair it with bruschetta for a filling lunch or light dinner.

Recipe:
Ingredients:
8 oz grape or cherry tomatoes (cut in half)
8 oz small mozzarella balls
8 oz marinated artichoke hearts
2 small Persian cucumbers (sliced)
several black olives or Kalamata olives
several leaves of fresh basil
several pepperoncinis
a drizzle of balsamic and red wine vinegar

Combine all ingredients together and toss well. Add salt if needed. Chill before serving if desired. This salad tastes good served right away or even better if you let the flavors mix together for 30-60 minutes.

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