Marinated Antipasto Salad
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
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.
Line platter with lettuce. Arrange antipasto over lettuce; serve at room temperature.