Vegetarian Antipasto Salad

This vibrant vegetarian antipasto salad is a feast for the senses. Bursting with fresh flavors and textures, it’s a simple, healthy way to bring the taste of Italy to your table.

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Ingredients:

• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cup artichoke hearts, drained and quartered
• 1/2 cup roasted red peppers, sliced
• 1/2 cup Kalamata olives, pitted
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Directions:

1. In a large bowl, combine salad greens, cherry tomatoes, artichoke hearts, roasted red peppers, olives, red onion, and feta cheese.
2. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
3. Drizzle dressing over the salad and toss to combine.
4. Serve immediately.

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