nav-left cat-right

Antipasto Salad

There are a million (or so it seems) recipes online for antipasto salad, but when my guests deemed my recipe worth posting, I thought “why not?”

Easy Antipasto Salad

The Basics:

  • 8 ounces cubed soppressata
  • 8 ounces cubed Italian salami
  • 6 to 8 ounces cubed mild provolone
  • 1 can small pitted black olives, drained
  • 1 jar marinated artichokes hearts, drained
  • 1 box halved grape tomatoes
  • 1/2 cup chopped red onion
  • 1/2 cup chopped celery
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar

DSC_6750Gently toss together all ingredients except for oil and vinegar.

Add oil and vinegar.

Place in shallow container and cover.

Refrigerate 6 hours, stirring occasionally, before serving. This can be made the day before.

Leave a Reply

Your email address will not be published. Required fields are marked *