Original recipe yields 8 servings
Based on a 2,000 calorie dietSee full nutrition
This is a fantastic antipasto recipe! Easy to make and loaded with flavor. I serve this as an appetizer with pieces of sliced baguette on the side. Really delicious!
As per other reviewers, I used kalamata olives instead of black olives. Also, I used extra sharp provolone cheese in big chunks, and white balsamic vinegar too. These were my only substitution...
This was really good and an excellent offering to take camping as it holds well in the cooler and does get better upon sitting, even after four days. I put everything in a zip-lock bag and didn...
I put the first three ingredients into a food processor for a few seconds. Fast and easy.
Great recipe. I added some salami and proscuitto as well as some other marinated veggies.
Since I was "pot-lucking" this and not serving/garnishing, I added the basil to the dressing. Because some in the group don't tolerate oregano well, I substituted thyme. I couldn't find smoked...
This is a versatile salad. I didn't use marinated artichokes, I used canned, drained artichokes & so didn't have a problem with excess liquid. I also didn't measure the oil & vinegar, just used ...
Sounds delish, is there anyway to make this "heart healthy", like maybe reduce the sodium? All suggestions welcome and greatly appreciated.
Substituted marinated Greek olives ( also used pimento stuffed olives) for black olives which we don't like. Made way too much for one loaf of bread, then had left overs and the cheese in the w...