Antipasto Salad
Looking for an easy and delicious antipasto salad recipe? You've come to the right place! This salad is packed with flavor and perfect for any occasion.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 10
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 3 tablespoons red wine vinegar
- 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
- freshly-ground black pepper to taste
- 1/4 cup shredded fresh basil leaves
- Carbohydrate 3.58104536321052 g
- Cholesterol 53.297103428 mg
- Fat 18.6198226579709 g
- Fiber 0.649599988937378 g
- Protein 16.253402875792 g
- Saturated Fat 9.09312392245179 g
- Serving Size 1 1 serving (119g)
- Sodium 753.85898280732 mg
- Sugar 2.93144537427314 g
- Trans Fat 0.982001924013369 g
- Calories 245 calories
There are so many delicious recipes out there for antipasto salad, but this one is definitely my favorite. It's easy to make, packed with flavor, and perfect for any occasion. What more could you ask for?
I love the combination of flavors in this salad. The salty salami, the creamy provolone and mozzarella, the sweet tomatoes, and the tangy artichokes all come together perfectly. And the extra-virgin olive oil and red wine vinegar add the perfect finishing touch.
I also love that this salad is so easy to make. It's perfect for a quick and easy lunch or dinner, or for a party appetizer. You can even make it ahead of time and refrigerate it until you're ready to serve.
If you're looking for a delicious and easy antipasto salad recipe, look no further! This one is sure to become a favorite.
Step-by-step
- 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.
