Recipe By Katie Greco
Rating
Published Apr 2nd
Prep 30m Cook - Additional - Ready In 30m
Servings 10 servings Calories 383.1

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.

Recipe 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
  • ½ (12 ounce) jar roasted red peppers, drained and sliced
  • ½ cup pitted and coarsely chopped Kalamata olives
  • ¼ cup pitted and chopped green olives
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • freshly-ground black pepper, to taste
  • ¼ cup shredded fresh basil leaves

Cooking Directions

  1. 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. 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. 3 Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.

Nutrition Facts

  • Calories 383.1
  • Carbohydrate 7.9 g
  • Cholesterol 73.8 mg
  • Fat 29.1 g
  • Fiber 1.6 g
  • Protein 21.7 g
  • Saturated Fat 12.7 g
  • Sodium 1783.5 mg
  • Sugar 1.6 g

Chef's Notes

You can use marinated artichokes instead of water-packed, if desired.

Reviews

  1. This is a great recipe just two problems: 1. It needs pepperoncinis! 2. WAY too much meat and cheese. I cut out half the salami and all of the provolone. I also added half a head of lettuce.
  2. I'm from New York..got to say this recipe is a perfect rendition of what I could get from any Itallian deli..simple to make and great to taste
  3. OMG! Good!!! I called this my 45 salad because it was a little expensive to make but it was so worth it! Very yummy! The only thing I didn't like was the provolone cheese. Next time I will use something different. Also I added capers. I will definitely make this again (for special occasions).
  4. Awesome recipe! I made exactly but did not use the tomatoes. I cut the meat and cheese into small 1" squares. I sprinkled the marinated artichoke juice over everything instead of using oil and vinegar. A huge hit and colorful!
  5. Had a party with 22 people and this salad was a big hit. I had to get to it quickly before it was gone.
  6. This is an excellent antipasto. The only thing that seemed to be missing was sufficient dressing. We doctored ours with additional caesar dressing. I also added some pickled mushrooms which were a nice addition. Next time I will not toss the ingredients and present it with the individual ingredients artfully arranged.
  7. Sounds great, but you need some peperoncini's! And maybe some sweet peppers. And I like the idea of another reviewer of putting the vinegar on the side; not all like too much vinegar. Thank you.
  8. Great recipe that's a hit at large gatherings! It always makes such a nice presentation on a serving platter. The mix of colors is so vibrant and the combination of flavors is so delicous that no one ever walks away hungry! I add a bit of rolled up prosciutto along with the other meats. I - Read more ...
  9. I made this today for Superbowl Sunday. It is delicious! I didn't have fresh tomatoes (I don't buy them out of season) but I did have a jar of sundried tomatoes so I chopped up a few of those. The touch of sweet is nice. I also used some sharp swiss cheese (not really Italian - Read more ...
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