Artichoke, Cheese and Olive Antipasto
Ingredients3 h 30 m servings 428
- Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
- In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
- To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
Per Serving: 428 calories; 32.8 16.4 17.7 51 1358 Full nutrition
ReviewsRead all reviews 38
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...
Great recipe. I added some salami and proscuitto as well as some other marinated veggies.
I put the first three ingredients into a food processor for a few seconds. Fast and easy.
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.