Mediterranean Antipasto Salad Platter

Southern Living
Makes 8 servings


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3/4 cup olive oil
1/3 cup loosely packed fresh flat-leaf parsley
1/3 cup balsamic vinegar
4 anchovy fillets
2 garlic cloves
1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
Cooked green beans
Pitted kalamata olives
Grape tomato halves
Canned tuna
Hard-cooked eggs, quartered
Capers, drained
Red onions


Prep: 20 Minutes
Chill: 2 Hours

Process first 9 ingredients in a food processor until smooth, stopping to scrape down sides. Cover vinaigrette, and chill 2 hours.

Marinate green beans, olives, and tomato halves in the vinaigrette 30 minutes; drain. Serve marinated items on a large platter with Mediterranean Pasta Salad, tuna, hard-cooked eggs, capers, and red onions.

Created date

August 2005