This antipasto salad is dressed in vinaigrette with 2 kinds of salami, 2 kinds of cheese, artichoke hearts, olives, tomatoes, and roasted red peppers.
Preparation Time
30 mins
Total Time
30 mins
Calories
383 Calories
Recipe Instructions
Step 1
Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.
Step 2
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.
Step 3
Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
Ingredients
3 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil
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
freshly-ground black pepper, to taste
0.25 cup fresh basil leaves
0.5 (12 ounce) jar roasted red peppers
0.5 cup pitted and coarsely chopped Kalamata olives
