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Antipasto Salad
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Prep Time:
30 minutes
Total Time:
30 minutes
Antipasto salad bursting with vinaigrette, salami, cheese, artichokes, olives, tomatoes, and roasted red peppers.
Ingredients:
  • 8 ounces Genoa salami, cut into bite-size pieces
  • 8 ounces sopressata or other hard salami, cut into bite-size pieces
  • 8 ounces sharp provolone cheese, cut into bite-size pieces
  • 8 ounces fresh mozzarella cheese, cut into bite-size pieces
  • 2 large tomatoes, cut into bite-size pieces
  • 1 (14 ounce) can artichokes, drained and cut into bite-size pieces
  • 0.5 (12 ounce) jar roasted red peppers
  • 0.5 cup pitted and coarsely chopped Kalamata olives
  • 0.25 cup pitted and chopped green olives
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • freshly-ground black pepper, to taste
  • 0.25 cup fresh basil leaves
Instructions:
  • In a bowl, mix together Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes. Add sliced roasted red peppers along with 3 tablespoons of the red pepper juice from the jar. Stir in chopped olives.
  • Drizzle the salami mixture with olive oil and red wine vinegar, season with pepper, and mix well. Chill in the refrigerator until ready to serve.
  • Tear fresh basil leaves and gently mix into salad just before serving.

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