Fresh Antipasto Salad (Print Version)
# Ingredients:
01 -
1 lb grape tomatoes, halved.
02 -
1 cup black olives, sliced.
03 -
½ cup green olives, sliced.
04 -
½ cup sliced pepperoncinis.
05 -
1 cup chopped marinated artichokes.
06 -
4 ounces thinly sliced salami, quartered.
07 -
1 cup preferred cheese (½ cup crumbled feta and ½ cup cubed manchego recommended).
08 -
¼ cup olive oil.
09 -
1 tablespoon red wine vinegar.
10 -
1 tablespoon dried Italian seasoning.
11 -
1 garlic clove, grated.
12 -
Handful of fresh parsley, chopped.
13 -
Salt and pepper to taste.
# Instructions:
01 -
Halve the grape tomatoes, slice both the black and green olives, slice the pepperoncinis, chop the marinated artichokes, quarter the thinly sliced salami, and crumble the feta cheese and cube the manchego cheese.
02 -
In a large bowl, combine the grape tomatoes, black and green olives, pepperoncinis, marinated artichokes, salami, and cheeses. Toss gently to mix all the ingredients evenly.
03 -
In a small bowl, whisk together the olive oil, red wine vinegar, dried Italian seasoning, and grated garlic. Add the chopped fresh parsley. Season with salt and pepper to taste. Whisk until well combined.
04 -
Pour the prepared dressing over the salad ingredients in the large bowl. Gently mix to ensure all ingredients are evenly coated with the dressing.
05 -
Transfer the dressed salad to a serving platter or individual bowls. Garnish with additional fresh parsley if desired. Serve immediately and enjoy the vibrant, flavorful combination of ingredients.
# Notes:
01 -
A perfect, refreshing salad with a variety of flavors and textures, great for gatherings or as a light meal.