Description
This fresh and vibrant spring antipasto salad recipe is loaded with crisp vegetables, creamy mozzarella, and briny olives, all tossed in a zesty homemade dressing. It’s a quick, colorful, and customizable dish perfect for light meals, gatherings, or as a refreshing side.
Ingredients
- 4 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, sliced
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/2 cup mozzarella balls (bocconcini), halved
- 1/4 cup olives (black or green), pitted
- 1/4 cup red onion, thinly sliced
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine mixed greens, cherry tomatoes, cucumber, artichoke hearts, mozzarella, olives, and red onion.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and black pepper until smooth.
- Drizzle dressing over the salad.
- Toss gently until everything is evenly coated.
- Serve immediately for best freshness and texture.
Notes
Add dressing just before serving to keep greens crisp.Slice ingredients evenly for balanced flavor in each bite.Easily customize with proteins or additional vegetables.Works well as both a light main dish or a side.
