Summer Antipasto Picnic Salad recipe

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Ingredients

1 pound fresh mozzarella, cut into 1/2-inch cubes
2 (6.5 ounce) jars marinated artichoke hearts, quartered and liquid reserved
2 (6 ounce) cans pitted large ripe olives, drained
½ pound dry Italian salami, cut into 1/2-inch cubes
1 cup cherry tomatoes
1 red bell pepper, cored and cubed
1 yellow bell pepper, cored and cubed
¼ cup sliced fresh basil

Nutrition Info

376.2 calories
carbohydrate: 13.1 g
cholesterol: 73 mg
fat: 27.8 g
fiber: 3.7 g
protein: 19.3 g
saturatedFat: 11.7 g
servingSize: -
sodium: 1196.4 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine mozzarella, artichoke hearts, olives, salami, cherry tomatoes, bell peppers, and basil together in a large bowl. Pour in reserved artichoke marinade and toss to combine.

  2. Cover and marinate in the refrigerator for several hours, stirring occasionally.

Recipe Yield

8 servings

Recipe Note

This is a yummy combo of salami, veggies, olives, and basil. Great for picnics because there's no mayo and it can be made ahead of time. Very versatile also;you can add whatever you like.

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