30-Minute Antipasto Salad
A vibrant and crunchy salad made with fresh vegetables, savory cheeses, and tangy olives, perfect as a delightful appetizer or light main dish.
Ingredients
Salad Ingredients
- 2 cups cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup bell peppers (mix of red, yellow, and green), diced
- 1 cup marinated artichoke hearts, halved
- 1 cup kalamata olives, pitted and halved
- 1 cup feta cheese, crumbled
- 1 cup shredded mozzarella cheese
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup red wine vinegar (halal friendly) or lemon juice
- 1/4 cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
Preparation
- Start by washing and chopping your vegetables. Halve the cherry tomatoes, dice the cucumber, and chop the bell peppers into bite-sized pieces.
- In a large mixing bowl, combine the cherry tomatoes, cucumbers, bell peppers, artichoke hearts, and kalamata olives.
- Sprinkle in the crumbled feta and shredded mozzarella cheese.
- Drizzle in the red wine vinegar (or lemon juice) and olive oil. Sprinkle with salt and black pepper to taste. Gently toss everything together.
- Lastly, add in the fresh basil leaves and give one last gentle stir.
- Enjoy immediately or let it marinate for a few minutes in the fridge for even more flavor.
Notes
Feel free to substitute ingredients based on preference or availability. Make the salad ahead of time to let the flavors meld together. Avoid over-mixing to maintain the integrity of the vegetables and cheese, allowing each bite to shine with distinct flavors.