Marinated Cheese Antipasto Salad

This bright and easy salad mixes cheese, chicken, olives, and garlic for a fresh, savory dish that is perfect for meal prep or serving at a party.

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Prep Time 10

Total Time 40

Servings: 4 servings

Course: Appetizer, Lunch, Salad

Cuisine: Mediterranean

Calories: 300

Salad Ingredients

6 ounces Havarti cheese, cut into bite-size cubes Can use low-fat Havarti for a lighter option.
1 cup mozzarella balls, drained Consider using part-skim mozzarella for fewer calories.
1/2 cup sun-dried tomatoes, chopped
1 cup cooked chicken or turkey, diced Lean turkey recommended for a lighter dish.
1/2 cup small pickles, sliced if large Omit for a low-carb version if pickles contain added sugar.
1/2 cup pitted green olives
2 tablespoons fresh basil, chopped
2 cloves garlic, minced
1 cup Italian vinaigrette Opt for a low-sugar vinaigrette for a healthier option.

Preparation

Place the Havarti, mozzarella, sun-dried tomatoes, diced chicken or turkey, pickles, olives, and basil in a medium bowl.
Add the minced garlic and pour the vinaigrette over the top.
Toss gently until everything is evenly coated and well mixed.
Transfer the salad to an airtight container or cover the bowl tightly.
Refrigerate for at least 30 minutes so the flavors can blend. For even better flavor, let it marinate for a few hours.
Serve chilled as an appetizer, snack, or side. It goes well with crackers or toasted bread.

Store leftovers in an airtight container in the refrigerator for up to 5 days. Stir before serving.