Antipasto Salsa

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antipasto salsa

I don’t really like olives. I don’t like raw tomatoes. But I like this salsa.

Full of fresh ingredients, this is a perfect dip for those times you don’t want to serve a heavy, cheesy appetizer. (I know, when would that be? Maybe for vegan friends?)

The Italian flavors that come together here are perfect: tomatoes, basil, artichoke hearts, zucchini, roasted red peppers, balsamic vinegar, olive oil.

You’re just going to have to trust me. You will love this salsa. The End.

Antipasto Salsa

Antipasto Salsa

Slightly adapted from Cooking Light


  • 1 large, ripe tomato, diced
  • 1 medium zucchini, diced
  • 1/2 c. chopped, drained artichoke hearts (marinated or plain)
  • 2 T packed, chopped, fresh basil
  • 1 whole roasted red pepper, diced
  • 1/4 c. minced onion
  • 2 T chopped, pitted kalamata olives
  • 1 T balsamic vinegar
  • 1 T olive oil


Combine all in a medium bowl. Refrigerate for a few hours before serving. Serve with pita or tortilla chips.

Gluten Free Recipe Roundup via Musings of a Housewife

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