Antipasto Salad II

Name: Antipasto Salad II
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: Global
Ingredients: 397 grams artichokes, drained and cut into bite-size pieces; 59 milliliters shredded fresh basil leaves; 10 servings freshly-ground black pepper, to taste; 227 grams fresh mozzarella cheese, cut into bite-size pieces; 59 milliliters pitted and chopped green olives; 118 milliliters pitted and coarsely chopped Kalamata olives; 1 Tbsp extra-virgin olive oil; 227 grams sharp provolone cheese, cut into bite-size pieces; 3 Tbsps red wine vinegar; 340 grams 1/2 roasted red peppers, drained and sliced; 227 grams Genoa salami, cut into bite-size pieces; 227 grams sopressata or other hard salami, cut into bite-size pieces; 2 larges tomatoes, cut into bite-size pieces

Antipasto Salad II is A mixture of tomatoes, basil leaves, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.

Ingredients you will need

Roasted Red Peppers

Artichoke

Mozzarella

Salami

Provolone

Tomato

Juice

Equipment you will use

Bowl

Mix in the chopped olives.

Ingredients you will need

Olives

Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.

Ingredients you will need

Red Wine Vinegar