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
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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.
