Vegetarian Antipasto Salad

feastingathome.com

Sue

2 cups green beans or yellow wax beans, blanched (see notes)

14 ounce can white beans (rinsed and drained), or 1 can albacore tuna, drained, or sub chickpeas or other beans.

14-ounce can artichoke hearts in water, drained

6-ounce can black olives, 1 to 1 ½ cups ( or 1 cup kalamata olives)

1 cup celery, chopped (optional)

½ cup roasted peppers

1 cup cherry tomatoes, halved

1 bell pepper, diced

¼ cup red onion, thinly sliced

2 tablespoon capers

½ cup flat-leaf parsley, chopped

¼ to ½ cup basil, chopped

optional: baby mozzarella balls

subheading: Italian Dressing:

⅓ cup olive oil

2 tablespoons red wine vinegar, more to taste

1 tablespoon lemon juice

1 finely minced garlic clove

1 tablespoon shallot, finely minced

½ teaspoon maple or honey (optional- see notes)

1 teaspoon Italian seasoning (or dried oregano)

¼ tsp salt, more to taste

½ tsp pepper

pinch chili flakes

Directions at feastingathome.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer