Antipasto Salad

Antipasto Salad

Recipe by Katie Greco from allrecipes.com

Lunch 30 Mins.

Ingredients

10

10 servings

  • 8 ounces Genoa salami, cut into bite-size pieces
  • 8 ounces sopressata or other hard salami, cut into bite-size pieces
  • 8 ounces sharp provolone cheese, cut into bite-size pieces
  • 8 ounces fresh mozzarella cheese, cut into bite-size pieces
  • 2 large tomatoes, cut into bite-size pieces
  • 1 (14 ounce) can artichokes, drained and cut into bite-size pieces
  • 0.5 (12 ounce) jar roasted red peppers
  • 0.5 cup pitted and coarsely chopped Kalamata olives
  • 0.25 cup pitted and chopped green olives
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • freshly-ground black pepper, to taste
  • 0.25 cup fresh basil leaves

Instructions

  • Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.
  • Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
  • Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.

Nutritional Facts

Per 10 servings

  • Calories: 383
  • Carbohydrate: 8g
  • Fat: 29g
  • Fiber: 2g
  • Protein: 22g
  • Sugar: 2g

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