summer antipasto picnic salad

1 pound fresh mozzarella, cut into 1/2-inch cubes
2 (6.5 ounce) jars marinated artichoke hearts, quartered and liquid reserved
2 (6 ounce) cans pitted large ripe olives, drained
1/2 pound dry Italian salami, cut into 1/2-inch cubes
1 cup cherry tomatoes
1 red bell pepper, cored and cubed
1 yellow bell pepper, cored and cubed
1/4 cup sliced fresh basil

Combine mozzarella, artichoke hearts, olives, salami, cherry tomatoes, bell peppers, and basil together in a large bowl. Pour in reserved artichoke marinade and toss to combine.
Cover and marinate in the refrigerator for several hours, stirring occasionally.

08/12/2019

recipepes.com summer antipasto picnic salad, recipe PT15M PT1H 5 455 calories

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summer antipasto picnic salad

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