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Balsamic Artichoke Antipasto
Sweet roasted red peppers and tender artichoke hearts take center stage in this bright Mediterranean salad. Plump Kalamata olives and hearty garbanzo beans add briny depth and filling protein, while a simple splash of balsamic vinegar ties everything together. It's an incredibly easy appetizer that relies entirely on pantry staples, meaning you won't need to make a special trip to the store. Serve it chilled alongside crusty bread, or spoon it over fresh greens for a light, tangy lunch.
Ingredients
- 1 (12-ounce / 340-g) jar roasted red peppers, drained, stemmed, and seeded
- 8 artichoke hearts, either frozen (thawed), or jarred (drained)
- 1 (16-ounce / 454-g) can garbanzo beans, drained
- 1 cup whole Kalamata olives, drained
- ¼ cup balsamic vinegar
- ½ teaspoon salt
Instructions
- 1Cut the roasted red peppers into 1/2-inch slices and place them in a large mixing bowl.
- 2Cut the artichoke hearts into quarters and add them to the bowl with the peppers.
- 3Add the drained garbanzo beans, Kalamata olives, balsamic vinegar, and salt.
- 4Toss everything well to coat the vegetables evenly. Chill the mixture in the refrigerator before serving so the artichokes and beans have time to absorb the balsamic vinegar.
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop as it sits.
- Make ahead: This antipasto tastes even better the next day, making it a great option to prep a day before a gathering.
- Serving: Pair this with toasted crostini, fold it into a wrap, or serve it over a bed of fresh arugula.
