An Italian antipasto platter is full of slices of beautiful meats, cheeses, sometimes marinated vegetables and more. Adapting it into a salad makes it a breezy side dish. Leave out the salami if you want it vegetarian. And of course the cheese to make it dairy-free, but try adding in some pine nuts or walnuts to make up for the loss of proteins.

Ingredients

• 1 lemon
• 1 teaspoon dijon mustard
• 2 pinches salt, to taste
• 1 pinch red pepper flakes, optional, if you like a bit of spice
• 1 bell pepper, chopped roughly
• 2 tablespoons olive oil, extra virgin
• 1 can garbanzo beans, or 1 1/2 cups cooked
• 1 zucchini, thinly sliced
• 1 tomato, 1/2 cup chopped or cherry tomatoes, halved
• ¼ cup kalamata olives, and/or green olives mixed in
• 4 sprigs fresh basil, roughly chopped
• 2 ounces salami
• 2 slices provolone

Featured Meals

This recipe has been featured in the following meals:

• Zucchini Antipasto Salad
• Zucchini Antipasto Salad with Grilled Garlic Bread
• Grilled Steak with Zucchini Antipasto Salad, French Bread and Pesto Butter