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Antipasto Salad

4

30 min

Antipasto Salad

Antipasto Salad Photo 1

Time

30 min

Serving

10 persons

Calories

383

Rating

4.00★ (52)

Cuisine

Author: Victoria Buriak
This antipasto salad is colorful and easy to make. After searching for a recipe for an antipasto salad that I had envisioned in my head, I gave up and just decided to create one myself. I made this dish for a party, and everyone couldn't stop talking about it. The ratio of meat, cheese, and veggies can be adjusted to taste.

Ingredients

  • Genoa salami: 8 ounces (cut into bite-size pieces)
  • sopressata or other hard salami: 8 ounces (cut into bite-size pieces)
  • sharp provolone cheese: 8 ounces (cut into bite-size pieces)
  • mozzarella cheese: 8 ounces (cut into bite-size pieces, fresh)
  • tomatoes: 2 piece (cut into bite-size pieces)
  • artichokes: 1 can (14 ounce can, cut into bite-size pieces)
  • roasted red peppers: 0.5 jar (12 ounce jar)
  • pitted and coarsely chopped Kalamata olives: 0.5 cup
  • pitted and chopped green olives: 0.25 cup
  • olive oil: 1 Tbsp
  • red wine vinegar: 3 Tbsp
  • freshly-ground black pepper: 0 piece (to taste)
  • basil leaves: 0.25 cup (fresh)

Metric Conversion

Stages of cooking

Antipasto Salad Photo 21
Antipasto Salad Photo 32
Antipasto Salad Photo 43
  1. Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.
    Antipasto Salad Photo 2
  2. Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
    Antipasto Salad Photo 3
  3. Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.
    Antipasto Salad Photo 4

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