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Lemon-Marinated Antipasto

 Lemon-Marinated Antipasto
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
15 ServingsPrep: 20 min. Cook: 15 min. + marinating


  • 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


  • 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.
  • 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.
  • Cover and refrigerate overnight.
  • Remove from the refrigerator and stir in cheese 30 minutes before
  • serving. Arrange on a serving platter. Yield: 15 servings (1/2 cup
  • each).

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Lemon-Marinated Antipasto (continued)

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