Antipasto Salad II

Name: Antipasto Salad II
Prep time: 30 min
Yield: 10
Ingredients: 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; 1/2 (12 ounce) jar roasted red peppers, drained and sliced; 1/2 cup pitted and coarsely chopped Kalamata olives; 1/4 cup pitted and chopped green olives; 1 tablespoon extra-virgin olive oil; 3 tablespoons red wine vinegar; freshly-ground black pepper, to taste; 1/4 cup shredded fresh basil leaves

⏱️ Ready in 30 min 🥄 Prep 30 min 👥 10 servings 👁️ 31 views

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 to veggies can be adjusted to taste.

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🔗 Recipe adapted from AllRecipes

#Salad #Under 1 Hour #Under 30 Minutes

📊 At a Glance

Prep 30 min

Serves 10

Difficulty Hard

Nutrition Facts

Servings per recipe 10

Serving size 1 serving

Amount per serving

Calories 383

% Daily Value*

Total Fat 29.1g 37%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 1784mg 78%

Total Carbohydrate 7.9g 3%

Dietary Fiber 1.6g 6%

Total Sugars 1.6g

Protein 21.7g 43%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl.

Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.

Mix in the chopped olives.

Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper.

Salad can be made ahead of time and refrigerated until serving.

Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving.

Mix thoroughly and serve.