Artichoke-Oregano Antipasti

Artichoke-Oregano Antipasti
Serves 12 (1/2 cup per serving) RATING
  • 1 pint sweet grape or cherry tomatoes
  • 1/4 cup fresh oregano leaves, chopped
  • 1/4 cup Pompeian OlivExtra Plus
  • 1/4 tsp. dried pepper flakes
  • 10 large Bibb lettuce leaves
  • 12 pitted Kalamata olives
  • 12 small pepperoncini peppers
  • 14-ounce can quartered artichoke hearts, drained
  • 16-ounce can garbanzo beans, rinsed and drained
  • 3 ounces fresh mozzarella, cut into 1/2-inch cubes
  • 3 Tbsp. Pompeian Roasted Garlic Infused Red Wine Vinegar

Combine all ingredients, except cheese, in a large bowl and toss to coat evenly. Add the cheese and toss gently until well blended. Serve on lettuce leaves.

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