Easy Antipasto Salad
Exploding with fresh flavors, this delicious Antipasto Salad is the perfect vegetarian side dish for any Italian meal.
Servings: 4 servings
Ingredients
- 4 cups packed arugula
- 1 bunch fresh basil leaves picked
- 1 (15 oz) can chickpeas drained and rinsed
- 1 cup plum tomatoes halved
- 1 cup canned artichoke hearts drained and roughly chopped
- 1 cup pitted olives halved
- 1 small red onion sliced
- 6 oz roasted peppers drained and chopped
- 8 oz fresh mozzarella balls
- 4 oz shaved parmesan cheese
Italian dressing:
- 3 tbsp extra-virgin olive oil
- 2 tbsp white wine vinegar
- 1 tsp Italian seasoning
- 1 garlic clove grated
- Kosher salt and pepper to taste
Instructions
- In a large bowl, whisk all the dressing ingredients. Stir in the chickpeas.
- Top with all the remaining ingredients, and nicely arrange them over the top, so you can see a bit of each.
- Before serving, toss the salad to combine.
Notes
Storing leftovers: Dressed salad will not keep longer than a couple of hours. If you think you might have leftovers, only dress individual servings. Both the dressing and salad (without added dressing) will keep in the fridge, in an airtight container, for 2-3 days.
Nutrition
Serving: 1serving | Calories: 428kcal | Carbohydrates: 15g | Protein: 19g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 45mg | Sodium: 2663mg | Potassium: 385mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1607IU | Vitamin C: 34mg | Calcium: 610mg | Iron: 2mg