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Antipasto Salad July

Antipasto Salad July: 5 Fresh Flavors to Savor This Summer

A colorful and refreshing antipasto salad perfect for summer gatherings.

  • Total Time: 15 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, diced
  • 1/2 cup black olives, pitted and sliced
  • 1/2 cup green olives, pitted and sliced
  • 1 cup mozzarella balls
  • 1/2 cup pepperoni slices
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup fresh basil, chopped
  • 3 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine cherry tomatoes, cucumbers, black olives, green olives, mozzarella balls, pepperoni, red onion, and basil.
  2. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
  3. Pour dressing over the salad and toss gently to combine.
  4. Serve immediately or refrigerate for 30 minutes to let flavors meld.

Notes

  • Feel free to add other ingredients like artichokes or roasted peppers.
  • This salad can be made a day in advance.
  • Adjust the dressing to your taste preference.
  • Author: Janet D. Evans
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: Mixing
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 250
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 6g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 25mg

Keywords: Antipasto Salad, Summer Salad, Italian Salad, Cold Salad