Vegetarian Chopped Antipasto Salad (Gluten-free, Vegetarian)
Serves 6
15 mins prep
15 mins total
For those of you who believe that an Antipasto board is elite, this chopped salad is packed with those same bold flavors and bright colors, and I will be making it all Spring and Summer long.
0 servings
large garlic clovepeeled and finely grated
- oz.can artichoke hearts packed in water
small head radicchiocoarsely chopped
hearts of romainecoarsely chopped (4-5 cups)
-pepperoncinithinly sliced into rounds
cupgrape or cherry tomatoesquartered
small red onionminced
cuppitted green olivesquartered
ozfresh mozzarella cheesecut in a small dice (about 1 cup)
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With a whisk, mix together the garlic, oregano, pinch of salt, mustard, vinegar, and olive oil in a large serving bowl. Note: if you are making this salad ahead of time to eat through the week, store the dressing separately from the salad and dress each time you serve it.
Drain the artichoke hearts in a colander, then cut them into quarters. Using a clean kitchen towel, pat the artichoke hearts dry very well. Reserve.
To the bowl of dressing, add the radicchio and romaine lettuce.
Top with the pepperoncini, tomatoes, onion, artichoke hearts, mozzarella and olives.
Season with a pinch of salt and the black pepper.
Toss to fully combine and ensure the salad is evenly coated in the dressing.
Serve right away.