Antipasto Salad

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

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
• 0.25 cup pitted and chopped green olives

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.