Antipasto Salad II13 Reviews
- Prep: 30 min
- Ready In: 30 min
“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.” - by Katie Greco
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 383 cal
- 29.1 g
- 7.9 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"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 no one ..." See moreever walks away hungry! I add a bit of rolled up prosciutto along with the other meats. I also use sliced plum tomatoes and my all time favorite sun-dried tomatoes! I add in some black olives and drizzle the whole thing with a bit of olive oil. I serve it with balsamic vinegar on the side vs. over top. All that's left is to add a basket of crusty Italian bread - it just doesn't get much better than this!"
"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. The tou..." See morech of sweet is nice. I also used some sharp swiss cheese (not really Italian but we like it). Delicious! Will make again. Thanks Katie!"
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