Recipe by Katie Greco
"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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Genoa salami, cut into bite-size pieces
sopressata or other hard salami, cut into bite-size pieces
sharp provolone cheese, cut into bite-size pieces
fresh mozzarella cheese, cut into bite-size pieces
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
pitted and coarsely chopped Kalamata olives
pitted and chopped green olives
extra-virgin olive oil
red wine vinegar
freshly-ground black pepper, to taste
shredded fresh basil leaves
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!
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!
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.
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.
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!
Had a party with 22 people and this salad was a big hit. I had to get to it quickly before it was gone.
I'm from New York..got to say this recipe is a perfect rendition of what I could get from any Itallian deli..simple to make and great to taste
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).
* Percent Daily Values are based on a 2,000 calorie diet.
Antipasto Salad II
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 262
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