Antipasto Salad Platter

This crisp, fresh salad contains all your favorite antipasto ingredients–artichoke hearts, mozzarella cheese cubs, sweet little tomatoes, salami, and red bell pepper strips.

Original recipe makes 4 servings


1 small clove garlic, finely chopped
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1 tablespoon chopped fresh basil
Salt and freshly ground black pepper
1 (5 ounce) package DOLE® Italian Blend
1 (6 ounce) jar artichoke hearts, packed in water, halved
1 cup DOLE Broccoli Florets, blanched
4 ounces light mozzarella cheese, cut into 1/2-inch cubes
1/2 cup thinly sliced red onion
8 strawberry tomatoes, halved
12 large pitted black olives
3 ounces light dry salami, cut into strips
1/2 medium red bell pepper, cut into thin strips

  • PREP

    20 mins


    20 mins


  1. Whisk garlic, vinegar, and oil in a small bowl. Add basil, and season with salt and pepper.
  2. Combine salad blends and vinaigrette in large bowl; toss to coat.
  3. Arrange salad blend on platter and arrange remaining ingredients around the salad.


Calories: 351 kcal
Carbohydrates: 14.8 g
Cholesterol: 36 mg
Fat: 25.9 g
Fiber: 4.4 g
Protein: 16.2 g
Sodium: 1009 mg