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, 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 : 8 ounces
- tomatoes, cut into bite-size pieces : 2 piece
- (14 ounce) can artichokes, drained and cut into bite-size pieces : 1 can
- (12 ounce) jar roasted red peppers : 0.5 jar
- pitted and coarsely chopped Kalamata olives : 0.5 cup
- pitted and chopped green olives : 0.25 cup
- extra-virgin olive oil : 1 Tbsp
- red wine vinegar : 3 Tbsp
- freshly-ground black pepper, to taste : 0 piece
- fresh basil leaves : 0.25 cup
Metric Conversion
Stages of cooking
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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.
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Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
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Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.
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