Antipasto Salad

Antipasto Salad
Photo by Charles Maraia

Ingredients

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

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
    • 4 medium artichokes (each about 12 ounces)
    • 1/3 cup fresh flat-leaf parsley leaves
    • 1 (8-ounce) bag baby pattypan squash, halved
    • +12 other ingredients
  • Antipasto Salad
    • 3 tablespoons red-wine vinegar
    • 1/2 teaspoon sugar
    • 1 cup fresh flat-leaf parsley leaves
    • 3 tablespoons red-wine vinegar
    • 1/8 teaspoon black pepper
    • +12 other ingredients
  • Antipasto Salad
    • 1 cup(s) finely chopped red cabbage
    • 4 ounce(s) thickly sliced Genoa salami
    • 0.5 medium head of radicchio
    • 0.5 medium red onion
    • +8 other ingredients

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