Antipasto Salad
This simple and refreshing salad is a perfect way to start any meal. It's made with a variety of olives, marinated artichoke hearts, halved cherry tomatoes, red onion, fresh parsley, olive oil, red wine vinegar, dried oregano, and salt and pepper. The olives and artichoke hearts add a salty and briny flavor, while the tomatoes and red onion add a bright and fresh flavor. The fresh parsley adds a pop of color and freshness, and the olive oil and red wine vinegar help to bring all of the flavors together. This salad is a great way to use up leftover olives and artichoke hearts, and it's also a healthy and delicious side dish for any occasion.
The history of antipasto is a long and winding one, dating back to ancient Rome. The word "antipasto" comes from the Italian phrase "antipasto", which means "before the meal." In ancient Rome, antipasto was a small meal that was served before the main course. This meal typically consisted of olives, cheese, bread, and other simple fare. Over time, antipasto evolved into a more elaborate dish, and it eventually became a staple of Italian cuisine. Today, antipasto is served as a first course in many Italian restaurants. It's a great way to start a meal, and it can also be enjoyed as a light snack.
Antipasto Salad Antipasto Salad Antipasto Salad Antipasto Salad
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 cup mixed olives
  • 1 cup marinated artichoke hearts
  • 1 cup halved cherry tomatoes
  • 1/2 cup thinly sliced red onion
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
Instructions
  1. Combine all ingredients in a large bowl.
  2. Toss to coat.
  3. Serve immediately or chill for later.
  4. Enjoy!
Why It Works
  • The combination of salty and briny olives and artichoke hearts with the bright and fresh flavors of tomatoes and red onion creates a flavorful and refreshing salad.
  • The fresh parsley adds a pop of color and freshness, and the olive oil and red wine vinegar help to bring all of the flavors together.
  • This salad is a great way to use up leftover olives and artichoke hearts, and it's also a healthy and delicious side dish for any occasion.