Italian Antipasti Salad

Charmaine Lu -

  • 400g Italian-style salad leaves
  • 200g jar of artichoke hearts, drained
  • 100g roasted yellow capsicums in oil, drained
  • 1 celery heart, sliced
  • 2 red onions, sliced
  • Stale ciabatta, torn into chunks
  • Torn basil
  • For the Dressing
  • 4 tbsp white wine vinegar
  • 6 tbsp olive oil
  • 1 crushed garlic clove
  • ½ tsp Dijon mustard
  • 1 tsp sugar
  • Make the dressing by adding the ingredients to a jar or small bowl. Season with salt and pepper, and mix well to combine thoroughly.
  • Add the salad leaves, sliced capsicum, onion, celery, basil and artichoke hearts to a salad bowl and toss through the torn ciabatta chunks. Pour the dressing over the salad and toss well, then leave to sit for 15 mins before serving.
25 mins
8-10 serving