Tested till perfect Antipasto Tomato Salad

Antipasto Tomato Salad

All the savoury flavours of an antipasto platter are present here. For a hearty main-course salad, add 1 cup (250 mL) cubed salami.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: June 2005

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 4


  • 1/4 cup (50 ml) 1/4cup (50 ml)thinly sliced or diced red onion
  • 1/3 cup (75 ml) 1/3cup (75 ml)black oliveblack olives
  • 1/2 cup (125 ml) 1/2cup (125 ml)cubed smoked mozzarella cheese, mozzarella or bocconcini cheese
  • 4 cups (1 L) 4cups (1 L)arugula or Boston lettuce leaves
  • 4 4large tomatotomatoes, (about 1 lb/500 g)

Basil Dressing:

  • 1/4 cup (50 mL) 1/4cup (50 mL)minced fresh basil, (or 1 tsp/5 mL dried)
  • 1/4 cup (50 mL) 1/4cup (50 mL)extra-virgin olive oil
  • 3 tbsp (50 mL) 3tbsp (50 mL)red wine vinegar
  • 1 1clove garliccloves of garlic, minced
  • 1/2 tsp (2 ml) 1/2tsp (2 ml)each salt and pepper
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In small bowl, cover red onion with cold water. Let stand for 10 minutes. Drain and pat dry.

Basil Dressing: Meanwhile, in large bowl, whisk together basil, oil, vinegar, garlic, salt and pepper.

Add olives, mozzarella cheese and red onion to dressing. Toss to combine. (Make-ahead: Cover and refrigerate for up to 2 hours.)

Arrange arugula on platter. Cut each tomato into 6 wedges; arrange over arugula. Top with dressing mixture.

Nutritional Information Per serving: about

cal 230 pro 6g total fat 19g sat. fat 5g
carb 10g fibre 3g chol 15mg sodium 479mg

% RDI:

calcium 19 iron 14 vit A 26 vit C 52
folate 34
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