Antipasto Salad Recipe
This recipe is gluten free.
Print Recipe
Main Ingredients
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 0.5 cup red bell pepper, diced
- 0.5 cup green olives, pitted and halved
- 0.5 cup black olives, pitted and halved
- 0.25 cup red onion, thinly sliced
- 0.25 cup fresh basil, chopped
- 0.25 cup fresh parsley, chopped
- 0.25 cup olive oil
- 2 tablespoon red wine vinegar
- Salt and pepper to taste
In a large bowl, combine cherry tomatoes, cucumber, red bell pepper, green olives, black olives, red onion, basil, and parsley.
In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper.
Pour the dressing over the salad and toss to coat.
Serve immediately or refrigerate for up to 2 hours to let the flavors meld.
Calories: 150kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Sodium: 300mg | Potassium: 300mg | Fiber: 3g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 40mg | Calcium: 40mg | Iron: 1mg