Lemon-Marinated Antipasto Recipe
Lemon-Marinated Antipasto Recipe photo by Taste of Home

Lemon-Marinated Antipasto Recipe

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When I found this make-ahead recipe, it spoke to my Italian heart. I like to serve crusty Italian bread on the side to soak up the awesome dressing.—Nancy Beckman, Helena, Montana
TOTAL TIME: Prep: 20 min. Cook: 15 min. + marinating
MAKES:15 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min. + marinating
MAKES: 15 servings


  • 1 package (19-1/2 ounces) Italian turkey sausage links
  • 1 jar (12 ounces) roasted sweet red peppers, drained and thinly sliced
  • 1 cup pitted Greek olives
  • 1/3 cup olive oil
  • 1/3 cup lemon juice
  • 2 tablespoons minced fresh basil
  • 2 teaspoons Italian seasoning
  • 2 teaspoons grated lemon peel
  • 3 garlic cloves, minced
  • 1 pound fresh mozzarella cheese, cut into 1/2-inch cubes

Nutritional Facts

1/2 cup: 219 calories, 17g fat (6g saturated fat), 46mg cholesterol, 494mg sodium, 3g carbohydrate (2g sugars, trace fiber), 11g protein


  1. In a large skillet, cook sausage over medium heat until no longer pink, about 15 minutes, turning occasionally. Cool; cut into 1/4-in. slices.
  2. In a large bowl, combine the sausage, peppers and olives. In a small bowl, whisk the oil, lemon juice, basil, Italian seasoning, lemon peel and garlic. Pour over the sausage mixture; toss to coat.
  3. Cover and refrigerate overnight.
  4. Remove from the refrigerator and stir in cheese 30 minutes before serving. Arrange on a serving platter. Yield: 15 servings (1/2 cup each).
Originally published as Lemon-Marinated Antipasto in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p176

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