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Vibrant Vegetarian Antipasto Salad for Any Occasion

Vegetarian Antipasto Salad made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups cherry tomatoes halved
  • 1 medium cucumber diced
  • 1 bell pepper diced
  • 1 cup artichoke hearts quartered
  • 1/2 cup black olives pitted and halved
  • 1/2 cup feta cheese crumbled
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon dried oregano
  • Salt and pepper to taste

Method
 

  1. Prepare the ingredients by washing and chopping vegetables.
  2. Combine chopped vegetables and artichoke hearts in a large bowl.
  3. Add olives and feta cheese to the bowl and mix gently.
  4. Whisk together olive oil, balsamic vinegar, oregano, salt, and pepper in a small bowl.
  5. Pour the dressing over the salad and toss thoroughly.
  6. Chill the salad in the refrigerator for at least 30 minutes before serving.