Description
This Antipasto Artichoke Salad is a protein-packed, no-cook meal loaded with cured meats, cheeses, olives, and artichokes. It’s tossed in a vibrant homemade Basil Vinaigrette that adds a fresh, herbaceous punch to every bite.
Ingredients
2 cans (14 oz each) artichoke hearts, drained and halved
1 cup cherry tomatoes, halved
1 jar (12 oz) roasted red peppers, drained and chopped
1 cup fresh mozzarella pearls (bocconcini) or cubed provolone
4 oz salami or prosciutto, chopped
1/2 cup black olives or Kalamata olives, pitted
1/4 cup red onion, thinly sliced (optional)
4 cups arugula or romaine lettuce (optional base)
For the Basil Vinaigrette:
1 cup fresh basil leaves, packed
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, peeled
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
1. Make the Basil Vinaigrette: In a blender or food processor, combine the fresh basil, olive oil, red wine vinegar, garlic, Dijon mustard, salt, and pepper. Blend until smooth and bright green.
2. Prep the Salad: In a large bowl, combine the drained artichoke hearts, cherry tomatoes, chopped roasted red peppers, mozzarella pearls, salami, olives, and red onion.
3. Dress the Salad: Pour the basil vinaigrette over the antipasto mixture. Toss gently until everything is evenly coated.
4. Serve: You can serve the salad as-is for a chunky antipasto side dish, or spoon the mixture over a bed of fresh arugula or romaine lettuce for a leafy salad.
5. Storage: Leftovers keep well in the fridge for up to 3 days. If serving over greens, store the antipasto mixture and greens separately to prevent wilting.
Notes
For a heartier meal, toss in 8 oz of cooked pasta like tortellini or rotini.
If you don’t have a blender, finely chop the basil and whisk the dressing ingredients together by hand.
Marinated artichoke hearts can be used for extra flavor, just be mindful of the added oil.
Add pepperoncini peppers for a spicy kick.
- Prep Time: 15
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 35mg