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Marinated Cheese Antipasto Salad with Mozzarella and Garlic

A bright and savory dish that combines Havarti and mozzarella cheese with sun-dried tomatoes, olives, pickles, and fresh basil, all marinated in a delightful Italian vinaigrette. Perfect as an appetizer, snack, or light meal.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Lunch
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Cheese and Protein
  • 6 ounces Havarti cheese, cut into bite-size cubes Can substitute with part-skim mozzarella for a lighter option.
  • 1 cup mozzarella balls, drained
  • 1 cup cooked chicken or turkey, diced Can be increased for higher protein.
Vegetables and Condiments
  • 1/2 cup sun-dried tomatoes, chopped Reduce for lower sugar option.
  • 1/2 cup small pickles, sliced if large
  • 1/2 cup pitted green olives
  • 2 tablespoons fresh basil, chopped
  • 2 cloves garlic, minced
Dressing
  • 1 cup Italian vinaigrette Low-sodium option recommended.

Method
 

Preparation
  1. Place the Havarti, mozzarella, sun-dried tomatoes, diced chicken or turkey, pickles, olives, and basil in a medium mixing bowl.
  2. Add the minced garlic and pour the vinaigrette over the top.
  3. Toss gently until everything is evenly coated and well mixed.
  4. Transfer the salad to an airtight container or cover the bowl tightly. Refrigerate for at least 30 minutes to let the flavors blend. For even better flavor, marinate for a few hours.
Serving
  1. Serve chilled as an appetizer, snack, or side. It pairs well with whole-grain crackers or toasted bread.
  2. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

This salad can be made low carb or diabetic-friendly with ingredient swaps. Use a small bowl or plate to help control portion sizes. Pair with herbal tea for a refreshing meal.