Cooked - Our Favorite Antipasto Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Our Favorite Antipasto Salad

4.0

½ cup extra-virgin olive oil

¼ cup red wine vinegar

1 tablespoon fresh lemon juice

2 small garlic cloves, finely grated

1 teaspoon Dijon mustard

1 teaspoon honey

2 teaspoons dried oregano

¾ teaspoon fine sea salt

½ teaspoon freshly ground black pepper

Pinch crushed red pepper flakes (optional)

¼ small sweet onion, thinly sliced into quarter moons

Two 14-ounce cans white beans, drained and rinsed

8 ounces cherry tomatoes, halved (about 1 ½ cups)

1 ½ cups marinated artichoke hearts, drained and quartered (from a 14- to 15-ounce jar)

1 cup roasted red peppers, chopped (from a 12-ounce jar)

1 cup green or black olives, pitted and halved (from a 6-ounce jar)

8 ounces block provolone or mozzarella, cut into ½-inch cubes

4 ounces salami, sliced into ½-inch strips

¼ cup chopped fresh flat-leaf parsley, cilantro, or basil

In a large bowl, whisk the olive oil, red wine vinegar, lemon juice, grated garlic, mustard, honey, oregano, salt, pepper, and red pepper flakes (if using) until creamy. Toss in the sliced onions and let them sit for 5 minutes to soften.
Add the rinsed beans, tomatoes, artichoke hearts, red peppers, olives, provolone, salami, and parsley. Using a large spoon, fold everything together until well coated. Taste, and add more salt and pepper if needed.

Course🍤Appetizer

Diets🥩Carnivore...

Category🥗Salad

Cuisine🇮🇹Italian

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created last week

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