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Marinated Antipasto Salad

Find this recipe and more in Ultimate Keto Cookbook

Marinated Antipasto

Makes 12 Appetizer Servings (½ cup Per Serving)

¼ Cup Extra Virgin Olive Oil

2 Tablespoons Balsamic Vinegar

1 Clove Garlic, Minced

½ Teaspoon Salt

¼ Teaspoon Black Pepper

1 Pint (abount 2 Cups) Cherry Tomatoes

14 Ounces Quartered Artichoke Hearts, Drained

8 Ounces Small Balls Or Cubes of Fresh Mozzarella Cheese

1 Cup Drained Pitted Kalamata Olives

¼ Cup Sliced Fresh Basil Leaves

Lettuce Leaves

  1. Whisk oil, vinegar, garlic, salt and pepper in medium bowl. Add tomatoes, artichokes, cheese, olives and basil; toss to coat. Let stand at room temperature 30 minutes.

  2. Line platter with lettuce. Arrange antipasto over lettuce; serve at room temperature.

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