Cheese and Vegetable Antipasto Salad

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This Cheese and veggie antipasto salad dish is made with easy things you can have in your pantry-refrigerator and quick to make for a before dinner appetizer or a meal in itself.

Cheese and veggie antipasto salad
Cheese and veggie antipasto salad

Ingredients:
8 oz fresh mozzarella, if you don’t have fresh available the Bel Gioioso brand is available in most markets and even some Wal-Marts
6 oz-8 oz jar of roasted red peppers, drained and rinsed
6 oz-8 oz jar marinated artichoke hearts, drained
1/2 cup country mix pitted olives(assorted)
3-4 fresh basil leaves
extra virgin olive oil
Salt & pepper to taste
Assorted salad greens

Directions:
Cut the mozzarella into slices and place on a plate. Arrange all the other ingredients around the cheese. Sprinkle with the oil and salt-pepper. Serve with crusty Italian bread or bread sticks.