Quick and Healthy Antipasto Salad

Add an amazing salad to your festivities with this antipasto salad!!

Marinade/Dressing Ingredients:

  • 1/8 tsp red pepper flakes

  • 3 garlic cloves, peeled, thinly sliced

  • 2 Tbsp balsamic vinegar

  • 1 tsp raw honey or maple syrup

  • ¼ cup cold-pressed olive oil

  • Salt and freshly cracked black pepper to taste

  • Optional - 1 Tbsp lemon zest

  • 4 Tbsp parsley, roughly chopped

Salad Ingredients:

  • 2 cups baby tomatoes, halved or whole

  • 3 roasted, cooked peppers (yellow, red, orange), seeds and skin removed

  • 1/4 cup black olives - halved

  • 1/4 cup green olives - halved

  • 1/2 cup marinated artichokes - halved

  • 1/4 cup small, pickled onions - halved

  • 1/4 cup baby pickles - cut in 3

  • 1 cup Miyoko’s mozzarella cheese, cut into cubes

  • 1/2 cup fresh basil, chopped

Putting it Together:

  1. Add all the salad ingredients to a bowl.

  2. Mix all the marinade ingredients, except for the parsley.

  3. Add the marinate to the salad and mix through.

  4. Garnish the salad with fresh parsley and serve with hummus, fresh bread or fresh naan bread.

  5. Notes & Options

    1. Leave the tomatoes whole and this salad will keep for 3-4 days in the fridge.

    2. Replace the mozzarella cheese with 1 medium avocado, peeled and diced

Enjoy!

Light Meals, Lunch, SaladsLere Robinsonsalad