This antipasto salad makes for an easy and delicious starter or hearty main course. A selection of meats and cheeses are arranged on top of salad greens and are finished off with a flavor packed dressing made with Sonoma Gourmet Basil & Parmesan California Extra Virgin Olive Oil. Serves: 4
6 cups mixed salad greens
1 cup marinated artichoke hearts, drained and coarsely chopped
1 cup roasted red bell peppers, cut into 1 inch pieces
1 cup cubed salami
½ cup kalamata olives
3 ounces thinly sliced prosciutto, cut into 1 inch pieces
1 cup fresh mozzarella balls (plain or marinated)
1/3 cup Sonoma Gourmet Basil & Parmesan California Extra Virgin Olive Oil
3 tablespoons lemon juice
salt and pepper to taste
1 tablespoon chopped fresh parsley
1. In a small bowl whisk together the olive oil, lemon juice and salt and pepper to taste.
2. Place the salad greens in a large bowl. Add half of the dressing mixture and toss to coat.
3. Arrange the artichoke hearts, roasted peppers, salami, olives, prosciutto and mozzarella balls on top of the greens.
4. Drizzle the remaining dressing over the top and sprinkle with parsley. Serve immediately.
In This Recipe
SONOMA GOURMET Basil & Parmesan Extra Virgin Olive Oil
Premium California Extra Virgin Olive Oil, Fresh Basil and Parmesan Cheese. Treat your family and guests to something truly extraordinary. Perfect as a dipping or cooking oil; the options are endless. Try This Olive Oil >>