This vegetarian antipasto salad is easy to make and super flavorful. It's packed with tomatoes, artichoke hearts, olives, roasted red peppers, white beans and mozzarella all tossed in a red wine vinaigrette.
Whisk together all dressing ingredients in a small bowl until combined. Or add all ingredients into a mason jar and shake to combine. Taste and add more salt and pepper if needed.
Add all salad ingredients to a large bowl and toss to combine.
Portion salad into bowls for serving. You can drizzle the dressing over the salad (start with half and add more as desired), taste and add more dressing if desired. Season with additional salt and pepper, to taste. Sprinkle with fresh basil and serve.