Name: Antipasto Salad
Prep time: 30 min
Cook time: 30 min
Yield: 10
Ingredients: 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 - 8 ounces; Tomatoes, cut into bite-size pieces - 2 large; Artichokes, drained and cut into bite-size pieces - 1 (14 ounce) can; Roasted red peppers - ½ (12 ounce) jar; Pitted and coarsely chopped Kalamata olives - ½ cup; Pitted and chopped green olives - ¼ cup; Extra-virgin olive oil - 1 tablespoon; Red wine vinegar - 3 tablespoons; Freshly-ground black pepper, to taste - 3 tablespoons; Fresh basil leaves - ¼ cup

Ingredients for - Antipasto Salad

1. Genoa salami, cut into bite-size pieces 8 ounces

2. Sopressata or other hard salami, cut into bite-size pieces 8 ounces

3. Sharp provolone cheese, cut into bite-size pieces 8 ounces

4. Fresh mozzarella cheese, cut into bite-size pieces 8 ounces

5. Tomatoes, cut into bite-size pieces 2 large

6. Artichokes, drained and cut into bite-size pieces 1 (14 ounce) can

7. Roasted red peppers ½ (12 ounce) jar

8. Pitted and coarsely chopped Kalamata olives ½ cup

9. Pitted and chopped green olives ¼ cup

10. Extra-virgin olive oil 1 tablespoon

11. Red wine vinegar 3 tablespoons

12. Freshly-ground black pepper, to taste 3 tablespoons

13. Fresh basil leaves ¼ cup

How to cook deliciously - Antipasto Salad

1 . Stage

Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.

2 . Stage

Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.

3 . Stage

Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.