Artichoke hearts, roasted red peppers, olives, red onions, and basil vinaigrette are combined to make this easy and amazing Artichoke Antipasto Salad with Basil Vinaigrette.
I normally share my Meatless Monday recipes on Saturday night or Sunday morning, but I'm so excited about this new Artichoke Antipasto Salad with Basil Vinaigrette that I woke up feeling eager to share it with you! And maybe some of you are still looking for healthy Mother's Day recipes. and this salad would be perfect for that. In fact, I think if you like artichokes, roasted red peppers, olives, and basil, this will end up being a salad you'll make all summer long for parties and family gatherings.
What inspired the recipe was that big basil plant in my window that I mentioned when I posted Cauliflower Rice with Basil, Parmesan, and Pine Nuts. Last week the plant was so big that it had to be trimmed, so I made Basil Vinaigrette, my favorite dressing for drizzling over summer tomatoes. But fresh tomatoes are still months away here, so I started thinking about what else would taste good with Basil vinaigrette, and this easy and amazing salad is the happy result!
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