Antipasto Appetizer Salad Recipe
- 1 jar (16 ounces) roasted sweet red pepper strips, drained
- 1/2 pound part-skim mozzarella cheese, cubed
- 1 cup grape tomatoes
- 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained
- 1 jar (7 ounces) pimiento-stuffed olives, drained
- 1 can (6 ounces) pitted ripe olives, drained
- 1 teaspoon dried basil
- 1 teaspoon dried parsley flakes
- Pepper to taste
- Toasted baguette slices or romaine lettuce, torn
- In a large bowl, combine the first nine ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.
- Serve with baguette slices or over lettuce. Yield: 6 cups.
Reviews for Antipasto Appetizer Salad(4)
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easy and quick
As l live quite far from a store, l have to "rearrange" recipes to suit what l have handy .I substituted fresh Red & Green Peppers and the results were great!
Thanks Tamra for a super elegant Salad in this horrid weather it almost made me think of the Carribean!!
Ann M. Goy. Yellow Creek, Saskatchewan. Canada
I put in some chopped sun-dried tomatoes instead of the fresh ones, added a few capers, and served with toasted bread slices. It was delicious! I think you could play around with flavors and ingredients a lot--cubed salami would be good, as would roasted eggplant.
I would add some sliced pepperoni or chunks of cut up salami. I actually made something similar for dinner last night, with capers instead of olives, a can of diced tomatoes instead of fresh, and cooked broccoli spears, all tossed with whole wheat pasta. I call it "antipasto pasta". It was pretty good, basically antipasto over hot pasta to melt the cheese! Any combo of Italian ingredients would work!
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