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Balsamic Artichoke Antipasto
A bright and tangy Mediterranean antipasto comes together in minutes with pantry staples. Roasted red peppers, tender artichoke hearts, and plump Kalamata olives mingle with hearty garbanzo beans. A simple splash of balsamic vinegar and a pinch of salt tie the bold flavors together. Serve this chilled salad as a refreshing appetizer for your next gathering or enjoy it as a light lunch. The combination of briny olives and sweet roasted peppers creates a satisfying bite every time.
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
- 1Slice the roasted red peppers into half-inch strips and place them in a large mixing bowl.
- 2Quarter the artichoke hearts and transfer them to the bowl with the peppers.
- 3Pour in the drained garbanzo beans, Kalamata olives, balsamic vinegar, and salt.
- 4Toss everything well to coat the vegetables evenly, then chill before serving.