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Antipasto Salad

  • Prep Time: 10
  • Total Time: 10



  • 4 eggs
  • 1 large bunch of rocket, trimmed
  • 400g can artichoke hearts, drained and quartered* (optional)
  • 1/3 cup pitted Kalamata black olives
  • 100g chargrilled capsicum, cut into thin strips (Available in jars in the International food section of your supermarket or at your local deli)
  • 200g small cherry or jelly bean tomatoes, halved
  • ½ red onion, finely sliced lengthways
  • 400g can Cannellini beans, rinse and drained
  • 1 ½ tbsp extra virgin olive oil
  • 3 tsp white balsamic vinegar (or white wine vinegar)
  • ½ tsp Dijon mustard
  • 2 tbsp shredded basil leaves


  1. Place the eggs into a saucepan and cover with water. Cover and bring to the boil, then uncover and start timer for 10 minutes. Drain and cool in cold water immediately, then peel.
  2. Arrange the rocket, artichokes, olives, capsicum, tomatoes, onion and beans into shallow bowls or plates. Cut the eggs into quarters and arrange on top.
  3. In a small bowl or jug, whisk the oil, vinegar and mustard together with a fork. Drizzle over the salads then sprinkle the freshly cut basil over the top. Season with freshly ground black pepper.


  • *You can substitute canned tuna for the artichokes if you prefer for taste or for more protein.
  • Recipe and image source and credit: Australian Egg Corporation.


  • Serving Size: 4

Posted on

February 1, 2018