Antipasto Salad II Recipe -
Antipasto Salad II Recipe
  • READY IN 30 mins

Antipasto Salad II

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins

    30 mins


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

Reviews More Reviews

Feb 09, 2011

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 ever 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!

Feb 08, 2011

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 touch of sweet is nice. I also used some sharp swiss cheese (not really Italian but we like it). Delicious! Will make again. Thanks Katie!

Feb 22, 2011

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 you.

Jul 08, 2011

This is an excellent antipasto. The only thing that seemed to be missing was sufficient dressing. We doctored ours with additional caesar dressing. I also added some pickled mushrooms which were a nice addition. Next time, I will not toss the ingredients and present it with the individual ingredients artfully arranged.

Dec 31, 2011

Awesome recipe! I made exactly but did not use the tomatoes. I cut the meat and cheese into small 1" squares. I sprinkled the marinated artichoke juice over everything instead of using oil and vinegar. A huge hit and colorful!

Aug 08, 2011

Had a party with 22 people and this salad was a big hit. I had to get to it quickly before it was gone.

Apr 05, 2012

I'm from New to say this recipe is a perfect rendition of what I could get from any Itallian deli..simple to make and great to taste

Mar 11, 2012

OMG! Good!!! I called this my $45 salad because it was a little expensive to make, but it was so worth it! Very yummy! The only thing I didn't like was the provolone cheese. Next time I will use something different. Also, I added capers. I will definitely make this again (for special occasions).


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  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 21.7 g
  • 43%
  • Sodium
  • 1783 mg
  • 71%

* Percent Daily Values are based on a 2,000 calorie diet.

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