Italian Antipasto Salad reicpe

Name: Italian Antipasto Salad reicpe
Prep time: 10 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup extra virgin olive oil; 1/4 cup red wine vinegar; 2 tbsp Dijon mustard; 1 tbsp dried oregano; 2 tsp dried thyme; 1 1/2 tbsp capers; 1 can cannelloni beans, drained and rinsed; 1 cup roasted red peppers, drained (I use Mezetta brand); 1 cup of sliced olives; 2 cups quartered artichokes; 1 cup small mozzarella balls; 1 cup salami, quartered (Use the log of salami that you need to cut vs. salami cut by the butcher); 1 1/2 cups arugula; 3 tbsp fresh parsley, chopped; 3 tbsp fresh basil, chopped; 1/4 tsp coarse sea salt; A few twists of fresh cracked black pepper; 2 pintches red pepper flakes; 1/2 cup freshly grated parmesan cheese

fromsugarmaplefarmhouse.com www.sugarmaplefarmhouse.com/antipasto-salad-recipe

My Italian Antipasto Salad recipe takes Italian antipasto small plates and turns them into one glorious, delicious and zesty dish that works well as an appetizer, light meal, lunch or a side dish. The vinegar based dressing pairs in a lovely way with all the vegetables and really creates a stunning, flavorful dish.

American

Ingredients

Instructions

Add the extra virgin olive oil, red wine vinegar, Dijon mustard, dried oregano and dried thyme to a large bowl.
Then add in the capers, cannellini beans, roasted red peppers, sliced olives, artichokes, mozzarella, cut salami, arugula, parsley, basil, sea salt, black pepper and red pepper flakes. Toss everything together gently.
Top with the fresh grated parmesan cheese and serve. Eat it as a salad, on crusty bread or even mix it in with pasta.

Italian Antipasto Salad reicpe

Ingredients

Instructions

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