Antipasto Salad II

Antipasto Salad II

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Katie Greco 0

"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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30 m servings 383 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1783 mg
  • 71%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  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.


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



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 n...

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. T...

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 yo...

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...

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 v...

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 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 wil...

This is a great recipe, just two problems: 1. It needs pepperoncinis! 2. WAY too much meat and cheese. I cut out half the salami and all of the provolone. I also added half a head of lettuc...

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