Antipasto Salad

Antipasto Salad
Photo by Charles Maraia

Ingredients

  • 1 cup oil-cured black olives
  • 8 ounces sliced pepperoni
  • ½ teaspoon dried red pepper flakes
  • 1/3 cup bottled red wine vinegar dressing
  • 1 7-ounce jar roasted red peppers, drained and cut into thin strips
  • ½ cup fresh basil leaves
  • 1 12-ounce jar pepperoncini, drained
  • + 3 more ingredients
    • 1 small head romaine, cut into 1-inch pieces
    • 8 ounces marinated bocconcini, or 1 large mozzarella ball, cut into strips
    • 1 12-ounce jar marinated artichoke hearts, drained and cut into halves (if not already halved)

Chop the basil leaves in a food processor. Add the salad dressing and process until smooth. Combine the remaining ingredients in a bowl and toss with the basil dressing. Cover and set aside at room temperature for at least 30 minutes to blend the flavors.

View full recipe at My Recipes

Comments

Variations on Antipasto Salad

  • Antipasto Salad
    • 1/2 pound bocconcini or mozzarella, cut into 1/2-inch cubes
    • 1 9-ounce box frozen artichoke hearts, thawed
    • 1 tablespoon Dijon mustard
    • +11 other ingredients
  • Antipasto Salad
    • 6 cups water
    • 1/2 teaspoon freshly ground black pepper
    • 4 medium artichokes (each about 12 ounces)
    • 1/3 cup fresh flat-leaf parsley leaves
    • +11 other ingredients
  • Antipasto Salad
    • 3 tablespoons red-wine vinegar
    • 1 cup fresh flat-leaf parsley leaves
    • 3 tablespoons red-wine vinegar
    • 1/8 teaspoon black pepper
    • +13 other ingredients
  • Antipasto Salad
    • 1 cup(s) finely chopped red cabbage
    • 4 ounce(s) thickly sliced Genoa salami
    • 0.5 medium red onion
    • +9 other ingredients

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