- 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