Artichoke-Oregano Antipasti

(from kylerhea’s recipe box)

This is a great make-ahead dish. It can be made up to 48 hours in advance, stored in the refrigerator. At time of serving, serve on lettuce leaves.

Source: Pompeian website

Serves 12 people

Categories: Appetizers, Artichokes, Italian, January2012, Salads

Ingredients

  • 16-ounce can garbanzo beans, rinsed and drained
  • 14-ounce can quartered artichoke hearts, drained
  • 1 pint sweet grape or cherry tomatoes
  • 12 pitted Kalamata olives
  • 12 small pepperoncini peppers
  • 1/4 cup fresh oregano leaves, chopped
  • 3 Tbsp Pompeian Roasted Garlic Infused Red Wine Vinegar
  • 1/4 cup Pompeian OlivExtra Plus
  • 1/4 tsp dried pepper flakes
  • 3 ounces fresh mozzarella, cut into 1/2- cubes
  • 10 large Bibb lettuce leaves

Directions

  1. Combine all ingredients, except cheese, in a large bowl and toss to coat evenly. Add the cheese and toss gently until well blended. Serve on lettuce leaves.

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