Antipasto Salad II Recipe
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Antipasto Salad II

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."

This Kitchen Approved Recipe has an average star rating of 4.8 Rate/Review | Read Reviews (9)

Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 10 servings
 

Ingredients

  • 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
  • 3 tablespoons red wine vinegar
  • freshly-ground black pepper, to taste
  •  
  • 1/4 cup shredded fresh basil leaves

Directions

  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.

Footnotes

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

Nutritional Information open nutritional information

Amount Per Serving  Calories: 383 | Total Fat: 29.1g | Cholesterol: 74mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Feb. 9, 2011 by Jillian Supporting Member (Click to learn more about Supporting Membership)  view full review
Great recipe that's a hit at large gatherings! It always makes such a nice presentation on a...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Feb. 22, 2011 by C.L.   view full review
Sounds great, but you need some peperoncini's! And maybe some sweet peppers. And I like the...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Feb. 8, 2011 by malbanese Supporting Member (Click to learn more about Supporting Membership)  view full review
I made this today for Superbowl Sunday. It is delicious! I didn't have fresh tomatoes (I don't...
The reviewer gave this recipe 4 stars. This recipe averages a 4.8 star rating.
Reviewed on Jul. 8, 2011 by mauigirl Supporting Member (Click to learn more about Supporting Membership)  view full review
This is an excellent antipasto. The only thing that seemed to be missing was sufficient...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Aug. 8, 2011 by Ed's Kitchen   view full review
Had a party with 22 people and this salad was a big hit. I had to get to it quickly before it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Dec. 31, 2011 by DesignerChefKim   view full review
Awesome recipe! I made exactly but did not use the tomatoes. I cut the meat and cheese into...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Apr. 5, 2012 by wendy   view full review
I'm from New York..got to say this recipe is a perfect rendition of what I could get from any...
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Jan. 18, 2012 by Laura   view full review
add red pepper cherry poppers, peppericinis and jsut drizzle with oil
The reviewer gave this recipe 5 stars. This recipe averages a 4.8 star rating.
Reviewed on Mar. 11, 2012 by jenkostera   view full review
OMG! Good!!! I called this my $45 salad because it was a little expensive to make, but it...

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