Antipasto Salad II

Antipasto Salad II

18
Katie Greco 0

"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."

Ingredients

30 m {{adjustedServings}} servings 383 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1783 mg
  • 71%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Footnotes

  • Cook's Note:
  • You can use marinated artichokes instead of water-packed, if desired.
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Reviews

18
  1. 22 Ratings

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Great recipe that's a hit at large gatherings! It always makes such a nice presentation on a serving platter. The mix of colors is so vibrant and the combination of flavors is so delicous that n...

I made this today for Superbowl Sunday. It is delicious! I didn't have fresh tomatoes (I don't buy them out of season) but I did have a jar of sundried tomatoes so I chopped up a few of those. T...

Sounds great, but you need some peperoncini's! And maybe some sweet peppers. And I like the idea of another reviewer of putting the vinegar on the side; not all like too much vinegar. Thank yo...