Antipasto Salad

30 minutes Prep Time
10 Servings

Two kinds of meat combined with two kinds of cheese, artichoke hearts, olives, tomatoes and roasted red peppers are in this colorful salad. It serves a crowd and is great for a picnic.

Ingredients

  • 4 ounces Genoa salami, cut into bite-size pieces
  • 4 ounces pepperoni, cut into bite-size pieces
  • 4 ounces provolone cheese, cut into bite-size pieces
  • 4 ounces fresh mozzarella cheese, cut into bite-size pieces

  • 1 can Tuttorosso Diced Tomatoes 28 oz, drained

  • 1 (14.5 ounce) can artichokes, drained and cut into bite-size pieces
  • 1/2 (12 ounce) jar roasted red bell peppers, drained and slices
  • 1/2 cup Kalamata olives, pitted and coarsely chopped
  • 1/4 cup green olives, pitted and chopped
  • 1 small red onion, halved lengthwise and thinly sliced crosswise
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • Salt and black pepper to taste
  • 1/4 cup fresh basil leaves

Instructions

Step one

Combine salami, pepperoni, provolone cheese, mozzarella cheese, diced tomatoes and artichokes in a large bowl. Add roasted red peppers and about 3 tablespoons of the red pepper juice.

Step two

Mix in chopped olives and onion. Drizzle with olive oil followed by red wine vinegar, salt and black pepper. Salad can be made ahead of time and refrigerated until time to serve.

Step three

Tear the basil leaves into bite-size pieces and add to salad just before serving. Mix thoroughly and serve.

*NOTE: Salad can be made ahead of time and refrigerated until time to serve. Wait to garnish with basil until ready to serve.

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