The Best Antipasto Salad Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings
- Category: Side Dish
Ingredients
For the Salad:
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8 oz hard salami, cut into thick bite-sized cubes
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8 oz thick-cut pepperoni, cut into halves or cubes
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8 oz provolone cheese, cut into thick cubes
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8 oz fresh mozzarella pearls (bocconcini), drained
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1 (14 oz) jar marinated artichoke hearts, well-drained and roughly chopped
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1 (12 oz) jar roasted red peppers, well-drained and chopped
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1 cup Kalamata olives, pitted
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1 cup black olives, pitted
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1 pint cherry tomatoes, halved
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1/2 large red onion, thinly sliced
For the Italian Vinaigrette:
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1/2 cup extra virgin olive oil
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1/4 cup red wine vinegar
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2 cloves garlic, finely minced
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1 teaspoon Dijon mustard
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1 tablespoon dried Italian seasoning
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1/2 teaspoon kosher salt (or to taste)
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1/2 teaspoon black pepper
Instructions
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Prep the main ingredients: Cut the salami, pepperoni, and provolone into uniform, bite-sized cubes. Place them into a very large mixing bowl along with the fresh mozzarella pearls.
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Drain the jarred goods: Thoroughly drain the artichoke hearts, roasted red peppers, and both types of olives. Give the artichokes and peppers a rough chop. Add them to the mixing bowl.
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Add the fresh veggies: Add the halved cherry tomatoes and thinly sliced red onions to the bowl.
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Make the dressing: In a small glass jar with a tight-fitting lid (or a small bowl), combine the olive oil, red wine vinegar, minced garlic, Dijon mustard, Italian seasoning, salt, and black pepper. Shake vigorously until smooth and emulsified.
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Toss the salad: Pour the dressing directly over the meat, cheese, and vegetable mixture. Use two large spoons to gently toss everything together until evenly coated.
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Chill and serve: Cover the bowl tightly and refrigerate for at least 2 hours before serving to allow the flavors to marry. Toss once more right before serving!
Find it online: https://www.endrecipes.com/antipasto-salad-recipe/