Antipasto Salad II
Submitted by treann
Fresh Italian antipasto salad with marinated mushrooms and artichokes over crisp vegetables drizzled with balsamic herb dressing for a light, impressive no-cook meal.
YIELD
8 servingsPREP
60 minCOOK
20 minREADY
60 minThis stunning composed salad looks like it belongs on a trattoria table but comes together in an hour with zero cooking.
Mushrooms and artichoke hearts soak up balsamic vinegar, olive oil, and Italian herbs while you prep the other vegetables, creating a flavorful centerpiece.
Arrange everything on a platter with crisp romaine, juicy tomatoes, crunchy cucumbers, and peppery radishes, then drizzle that herb-infused marinade over the whole spread.
It’s visual drama meets fresh flavors, perfect for hot summer nights when turning on the stove feels like punishment.
Kitchen Tips
- Room temp marinade: 30 minutes at room temperature lets mushrooms absorb flavor better than cold marinating
- Strain before arranging: Excess marinade makes lettuce soggy; save it for drizzling at the table
- Prep ahead: Marinate mushrooms and artichokes hours early, but assemble the platter just before serving for crisp vegetables
- Wine optional but nice: That splash of red wine deepens the marinade; skip it if you don’t have any open
Variations
- Add salami, prosciutto, or fresh mozzarella for a heartier composed salad
- Use fresh herbs (basil, oregano) instead of dried for brighter flavor
- Swap balsamic for red wine vinegar if you prefer sharper tang
Ingredients
Directions
In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set aside & let marinate at room temperature for 30 minutes.
Arrange chopped lettuce on a large platter, strain mushrooms & artichokes from the marinade & place in centre of lettuce. Arrange remainingvegetables around centre. Drizzle remaining marinade over antipasto & serve.
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