While I very much liked the concept and the taste of this antipasto-type salad, I felt it was too heavy on the meats, cheeses and oils. I halved the amounts of meat and cheese (I also preferred hard salami). I used artichoke hearts instead of mushrooms, although you could use both. I liked the idea of having more vegetables, and less meat and cheese. I also whisked the oil, garlic and oregano separately, with a bit of red wine vinegar. That way, the salad could be dressed as light or heavy as you would like. I also made sure that the peppers were drained very well, as that may have added too much liquid. It is very tasty, and I would make it again.

Reviewed On: Sep. 5, 2009

This recipe was easy to make, tasty and pleasing to the eye. I think I will take the reviewers advice and add some pepper flakes to give it a little kick. I served it with brown rice. Very nice.

Reviewed On: Aug. 21, 2009

What a delicious recipe! I would probably decrease the butter, and increase the pecans, for more crunch. I agree - this is definitely a restaurant-quality recipe. The ingredients melded beautifully to produce fantastic flavor. I highly recommend it.

Reviewed On: Jul. 7, 2009