Yields4 ServingsPrep Time15 mins
SHARE:Print

Antipasto salad with flame roasted ham recipe

Ingredients

 400 g sweet honey mustard ham
 1 iceberg lettuce, leaves separated
 230 g marinated artichoke hearts
 200 g solanato tomatoes, halved
 180 g baby pepper bells stuffed with feta, quartered
 ¼ cup pitted kalamata olives, halved
 ½ small red onion, thinly sliced
  cup extra virgin olive oil
 1 tbsp balsamic vinegar
 ¼ tsp oregano

Method

1

In a large bowl, arrange lettuce, ham, artichokes, tomato, stuffed peppers, olives and onion.

2

Drizzle with oil and balsamic vinegar and season with salt, pepper and oregano, and serve.

Ingredients

 400 g sweet honey mustard ham
 1 iceberg lettuce, leaves separated
 230 g marinated artichoke hearts
 200 g solanato tomatoes, halved
 180 g baby pepper bells stuffed with feta, quartered
 ¼ cup pitted kalamata olives, halved
 ½ small red onion, thinly sliced
  cup extra virgin olive oil
 1 tbsp balsamic vinegar
 ¼ tsp oregano

Directions

1

In a large bowl, arrange lettuce, ham, artichokes, tomato, stuffed peppers, olives and onion.

2

Drizzle with oil and balsamic vinegar and season with salt, pepper and oregano, and serve.

Antipasto salad with flame roasted ham