Antipasto Salad Recipe | Italian Recipes | PBS Food


Cook time: 10 Minutes

Total time: 10 Minutes

Yield: 8 servings



  • 2 5-ounce packages mixed baby greens or arugula
  • 12 ounces bocconcini (small balls of fresh mozzarella) or fresh mozzarella cut into 1-inch chunks
  • 1 12-ounce jar roasted red peppers drained and thinly sliced
  • 2 6.5-ounce jars artichoke hearts drained and halved
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil


  1. Place the greens or arugula in a large bowl and top with the bocconcini, red peppers, artichoke hearts, salt, and black pepper. (You can cover and refrigerate for up to 6 hours.) Just before serving, drizzle the salad with the oil and toss.