Antipasto Appetizer Salad
Serve this with a slotted spoon as an appetizer or over torn Romaine lettuce to enjoy as a salad. I like it with toasted baguette slices on the side.
Serve this with a slotted spoon as an appetizer or over torn Romaine lettuce to enjoy as a salad. I like it with toasted baguette slices on the side.
- 1 teaspoon dried basil
- pepper to taste
- 1 cup grape tomatoes
- 1 teaspoon dried parsley flakes
- 16 ounces roasted sweet red pepper strips drained
- 1/2 pound part-skim mozzarella cheese cubed
- 7-1/2 ounces marinated quartered artichoke hearts undrained
- 7 ounces pimiento-stuffed olives drained
- 6 ounces pitted ripe olives drained
- toasted baguette slices or romaine lettuce, torn
- Carbohydrate 31.7742320096992 g
- Cholesterol 145.1495584 mg
- Fat 85.0580722935489 g
- Fiber 14.50373165987 g
- Protein 60.139909393892 g
- Saturated Fat 29.4258267613154 g
- Serving Size 1 1 Recipe (1200g)
- Sodium 5985.50615645681 mg
- Sugar 17.2705003498291 g
- Trans Fat 4.09002219699412 g
- Calories 1092 calories
Step-by-step
- 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.
Ingredient weights on a label rarely indicate drained volume, which changes how much liquid goes into the bowl. Drain the roasted red peppers and both cans of olives thoroughly before mixing. Residual brine dilutes the oil clinging to the artichoke hearts and mutes the herbs. Marinating requires a minimum of four hours. Cold temperatures firm up the fat in the mozzarella cubes, locking their shape against the acidic marinade. Extending that rest to twenty-four hours deepens the flavor penetration without turning the mozzarella mushy. Scaling this combination up or down demands attention to surface-to-volume ratios. Halving the batch keeps the proportions identical, but scaling down past a single jar of artichokes leaves awkward partial quantities. Buying whole blocks of mozzarella and slicing them manually reduces costs compared to pre-cubed cheese. Jarred pimiento-stuffed olives vary significantly in salt content, so omit added pepper until the final tasting. Store leftovers in a sealed glass container for up to three days. Bring the bowl back to fifty degrees Fahrenheit before serving to let the chilled fats soften.
