Antipasto Salad II
A hearty salad featuring Italian cured meats, cheeses, and olives, perfect for serving at gatherings.
Ingredients
- Genoa salami (8 ounces)
- soppressata or other hard salami (8 ounces)
- sharp provolone cheese (8 ounces)
- fresh mozzarella cheese (8 ounces)
- tomatoes (2 large)
- artichokes (1 14 ounce can)
- roasted red peppers (0.5 12 ounce jar)
- Kalamata olives (0.5 cup)
- green olives (0.25 cup)
- extra-virgin olive oil (1 tablespoon)
- red wine vinegar (3 tablespoons)
- freshly-ground black pepper (0 )
- fresh basil leaves (0.25 cup)
Instructions
- 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.
- Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
- Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 383
- fat: 29 g
- sats: 8 g
- carbs: 8 g
- fibre: 2 g
- protein: 22 g
- salt: 1.784 g