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Antipasto Salad

  • AntipastoSalad
PREP: 30 minutes
COOK: 0 minutes
SERVINGS: 10
Two kinds of meat mixed up with two kinds of cheese, artichoke hearts, olives, tomatoes and roasted red peppers in this colorful salad. It serves a crowd and is great for a picnic.

Ingredients

4 ounces Genoa salami, cut into bite size pieces
4 ounces pepperoni, cut into bite-size pieces
4 ounces provolone cheese, cut into bite-size pieces
4 ounces fresh mozzarella cheese, cut into bite-size pieces
1 (28 ounce) can Redpack® Diced Tomatoes, drained
1 (14.5 ounce) can artichokes, drained and cut into bite-size pieces
1/2 (12 ounce) jar roasted red bell peppers, drained and sliced
1/2 cup Kalamata olives, pitted and coarsely chopped
1/4 cup green olives, pitted and chopped
1 small red onion, halved lengthwise and thinlysliced crosswise
1 tablespoon extra virgin olive oil
3 tablespoons red wine vinegar
Salt and black pepper to taste
1/4 cup fresh basil leaves, torn

Directions

  • Combine salami, pepperoni, provolone cheese, mozzarella cheese, diced tomatoes and artichokes in a large bowl. Add roasted red peppers and about 3 tablespoons of their juice.
  • Mix in chopped olives and onion. Drizzle with olive oil followed by red wine vinegar, salt and black pepper. Salad can be made ahead of time and refrigerated until time to serve.
  • Tear the basil leaves into bite-size pieces and add to salad just before serving. Mix thoroughly and serve.
  • Option: Serve over a bed of chopped romaine lettuce.

Nutrition

Calories: 290 | Fat: 19.0g | Trans Fats: 0g | Cholesterol: 45mg | Sodium: 1520mg | Carbohydrate: 14g | Fiber: 3g | Protein: 15g | Vitamin A: 25% | Vitamin C: 35% | Calcium: 25% | Iron: 8%

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