Italian Antipasto Salad Bowl

This Italian Antipasto Salad Bowl is a refreshing and substantial dish perfect for light lunches or dinner parties. It combines the tangy bite of marinated artichoke hearts with the earthy richness of garbanzo and kidney beans. The mix is dressed in a zesty Italian vinaigrette, allowing the flavors to meld beautifully over time. Topped with crisp celery, fresh lettuce, and savory accents like anchovies and salami, it offers a complex texture profile. It&# 226;ÂÂs an easy, no-cook meal that comes together quickly but benefits from chilling to enhance the taste.

Cuisine: Italian

Courses: Salads

Difficulty: Intermediate

Servings: 4

Calories: 429.2

Dietary: Gluten-free

Description

This Italian Antipasto Salad Bowl is a refreshing and substantial dish perfect for light lunches or dinner parties. It combines the tangy bite of marinated artichoke hearts with the earthy richness of garbanzo and kidney beans. The mix is dressed in a zesty Italian vinaigrette, allowing the flavors to meld beautifully over time. Topped with crisp celery, fresh lettuce, and savory accents like anchovies and salami, it offers a complex texture profile. It&# 226;ÂÂs an easy, no-cook meal that comes together quickly but benefits from chilling to enhance the taste.

Ingredients

6 ounce Artichoke hearts
8 3/4 ounce Garbanzo beans, canned; drained
8 3/4 ounce Red kidney beans, canned; drained
6 1/2 ounce Light tuna in water; drained and flaked
1/2 Sweet red onion; thinly sliced
3 tablespoon Italian salad dressing
1/2 cup Celery; thinly sliced
6 cup Lettuce; red leaf, iceberg, or romaine
2 ounce Anchovies; drained
3 ounce Dry salami; cut in thin strips
2 ounce Fontina cheese; cut in 1/4" cubes
Pickled red and green peppers for garnish

Directions

1
Combine the artichoke hearts with their marinade, garbanzo beans, kidney beans, flaked tuna, sliced red onion, and 2 tablespoons of the Italian salad dressing in a bowl.
2
Cover the bowl and refrigerate the mixture for at least 1 hour to allow the flavors to blend.
3
In a large salad bowl, lightly combine the marinated bean and artichoke mixture with the thinly sliced celery and 6 cups of lettuce.
4
Taste the salad and mix in additional bottled dressing if desired.
5
Arrange the anchovies, salami strips, and Fontina cheese cubes over the top of the salad.
6
Garnish with pickled red and green peppers and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 429.2kcal

% Daily Value *
Total Fat 6.0g10%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 135.3mg6%
Total Carbohydrate 74.4g25%
Dietary Fiber 24.7g99%
Sugars 10.9g
Protein 24.4g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, allow the marinated components to chill for longer than 1 hour if time permits.

Vegetarian variation: Omit the tuna, anchovies, and salami. Increase the amount of beans and add extra cheese or olives for heartiness.

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The lettuce may wilt slightly after the first day.

Ingredient Tip: If you prefer a milder onion flavor, soak the sliced red onions in cold water for 10 minutes before adding them to the mixture.

Keywords: antipasto, artichoke, beans, italian, salad, garbanzo, kidney beans, tuna, anchovies, salami, fontina, lettuce, celery, onion, marinated, lunch, side dish, picnic, fresh, vibrant

Read it online: https://www.chefs-mate.com/recipe/italian-antipasto-salad-bowl/