Recipe information
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
8. Pitted and coarsely chopped Kalamata olives - ½ cup
9. Pitted and chopped green olives - ¼ cup
12. Freshly-ground black pepper, to taste - 3 tablespoons
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.
