I made this salad back around Christmas time and fell in love with it and then just recently made it again!! The beauty of this salad is you can really make it with any of the items that you have on hand and its delicious! I love the way that it looks pretty too if you are having a crowd over!! I find that it lasts for a day or two as well as long as you don’t put any dressing over it! I just let people serve themselves and they can dress it on their plate 🙂
Antipasto Arugula Salad
(via Skinnytaste)
Ingredients
- 1 can chickpeas (rinsed and drained)
- 1 jar pitted olives, drained (I omit because I don’t like olives!)
- 1 jar Sun-Dried Tomatoes (drained)
- 1 jar Grilled Artichoke Halves
- 1 wedge Feta (crumbled)
- 1 wedge Parmesan (or mozzarella, etc)
- 1 link Sopressata or Salami (sliced or diced)
- Extra Virgin Olive Oil
- Balsamic Glaze
- favorite dressings (for serving)
- 1 bag baby greens, such as arugula or mixed greens
- fresh tomatoes (sliced)
- cucumbers (diced)
Instructions
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Start with a very large platter.
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Pick up some salad greens, such as baby arugula, and some tomatoes and fresh cucumbers.
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Arrange the greens in the center of the platter.
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Cut up the vegetables and cheese, and slice the sopressata.
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Arrange them around the arugula, keeping them all separate.
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Open the chickpeas, olives, sundried tomatoes and artichokes and drain, arrange them on the platter.
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Set out olive oil, balsamic glaze and your favorite dressings.
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Set out some serving spoons or tongs and let everyone help themselves.
