Antipasto Salad

 If you like antipasto as much as I do, then you will really like this antipasto salad. It is super simple to put together and is, essentially, just a gathering of all of the ingredients that you would find on an antipasto plate combined in a bowl and drizzled with a wonderful black currant balsamic vinaigrette. I found this recipe on the 7Barrels website. If you’re not familiar with 7Barrels, they make excellent olive oils and vinegars. I’m not affiliated in any way, I just love their products.

Antipasto Salad

Slightly adapted from 7Barrels

 1 10-oz. pkg. Melissa’s baby heirloom tomatoes, halved

1 c. mixed olives

½ c. sliced pepperoncinis

½ c. marinated artichoke hearts, halved

4 oz. thinly sliced salami, quartered

1 c. shredded mozzarella

 Dressing

¼ c. Tuscan Herb Extra Virgin Olive Oil*

2 T. Black Currant Balsamic Vinegar*

1 T. dried Italian seasoning

1 T. Melissa’s minced garlic

Handful Fresh Parsley - chopped

Salt/Pepper - to taste

 Combine all prepared salad ingredients in large bowl.

Whisk all dressing ingredients together until fully emulsified. Pour dressing over salad; toss until evenly coated.

Salt and pepper to taste. Add more Black Currant Balsamic, if desired, by drizzling over plated salad.

Enjoy!

 *Or of your choice

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