Vegetarian Chopped Antipasto Salad (Gluten-free, Vegetarian)
Serves 615 mins prep0 mins cook
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
What you need
Instructions
0 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. 1 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. 2 To the bowl of dressing, add the radicchio and romaine lettuce. 3 Top with the pepperoncini, tomatoes, onion, artichoke hearts, mozzarella and olives. 4 Season with a pinch of salt and the black pepper. 5 Toss to fully combine and ensure the salad is evenly coated in the dressing. 6 Serve right away.View original recipe