Antipasto Salad Recipe

Ingredients

Salad

• 2 cups green beans or yellow wax beans, blanched
• 14 oz canned white beans, rinsed and drained
• 14 oz canned artichoke hearts in water, drained
• 6 oz canned black olives
• 1 cup celery, chopped (optional)
• 0.5 cup roasted peppers
• 1 cup cherry tomatoes, halved
• 1 bell pepper, diced
• 0.25 cup red onion, thinly sliced
• 2 tablespoons capers
• 0.5 cup flat-leaf parsley, chopped
• 0.25 cup basil, chopped
• baby mozzarella balls (optional)

Italian Dressing

• 0.33 cup olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon lemon juice
• 1 clove garlic, finely minced
• 1 tablespoon shallot, finely minced
• 0.5 teaspoon maple syrup or honey (optional)
• 1 teaspoon Italian seasoning
• 0.25 teaspoon salt
• 0.5 teaspoon pepper
• pinch of chili flakes

Instructions

Prepare the Salad

1. Gather your ingredients for the salad.
2. Blanch the green beans: Bring a medium pot of salted water to a boil, add green beans and simmer until vibrant and just tender, 3-4 minutes. Drain and rinse in cold water.
3. In a large bowl, add the drained beans (or drained tuna), drained artichoke hearts, drained olives, chopped celery, roasted peppers, cherry tomatoes, bell pepper, red onions, capers, and fresh herbs. Add baby mozzarella balls if using.

Make the Dressing and Assemble

1. Whisk dressing ingredients together in a small bowl.
2. Gently fold the dressing into the salad until combined. Taste and add more salt or vinegar as needed—flavor will vary based on what specific canned goods you are using.
3. Chill until serving time. Salad will keep 4 days in the fridge.

Notes

• For vegan, omit the mozzarella balls or use a vegan cheese alternative.
• You can substitute the white beans with 1 can of albacore tuna, chickpeas, or other beans of your choice.
• Kalamata olives can be used instead of black olives for a bolder flavor.
• The salad tastes even better after marinating in the fridge for a few hours.