A simple and healthy throw-together salad with classic antipasto flavors.
Cucumber Antipasto Salad is a ridiculously easy throw-together salad with classic antipasto ingredients. It takes just a few minutes to prepare and yields eight to ten servings, so it’s a great dish for entertaining. The crunchy cucumber provides a nice contrast to the soft and silky artichokes, peppers, and mozzarella cheese. Dressed in a simple lemon vinaigrette with a generous smattering of fresh dill throughout, this healthy and tasty salad is a real crowd pleaser.
Salads that require nothing more than assembling a bunch of ingredients are by far the quickest and easiest to make and Cucumber Antipasto Salad doesn’t veer far from this. You need only to chop the cucumber, dill, and garlic – other than that, it’s just a matter of draining the other ingredients of their liquids and whisking up the vinaigrette. I made an effort when developing this recipe to use the entire can/jar/container of ingredients. There’s nothing worse than purchasing food for a dish, using only a portion of it, and having the rest go to waste!
If you’re in the mood for something a little more filling, you can make an incredible sandwich by putting some slices of prosciutto on a roll or baguette and topping them with a few big scoops of Cucumber Antipasto Salad. Yum!
Cucumber Antipasto Salad is perfect, for cook-outs, tailgates, and picnics. It travels well, tastes great cold or at room temperature, and unlike most salads, it won’t wilt. The flavors remain clean and fresh and the cucumber stays crunchy, even if it’s been sitting out for a while. Next time you need a last-minute dish for a casual gathering give Cucumber Antipasto Salad a try.
- 1 English (seedless cucumber), weighing about 1 pound
- 1 - 16 ounce jar of roasted red pepper strips, drained
- 2 - 14 ounce cans of quartered artichoke hearts, drained
- 1 - 8 ounce container of fresh mozzarella, ciliegine (cherry size), drained
- ½ cup fresh dill, roughly chopped
- Juice of 1 lemon
- ¼ cup olive oil
- 1 clove garlic, minced
- 1½ teaspoons salt
- ¼ teaspoon pepper
- Slice the cucumber in half, lengthwise, and then cut it into ½ inch thick slices.
- Transfer the cucumber slices to a large bowl and add the roasted red peppers, artichoke hearts, mozzarella, and dill.
- Whisk together the lemon juice, olive oil, garlic, salt, and pepper and pour over the vegetables. Stir until well combined.
LIKE THIS RECIPE? PIN IT FOR LATER!