Antipasto Salad: Easy Recipe with Turkey Bacon and Chicken Ham
This antipasto salad is colorful and easy to make, perfect for parties and customizable to taste with meat, cheese, and veggies.
Equipment
- Bowl
Ingredients
Meats and Cheeses
- 8 ounces Genoa salami cut into bite-sized pieces
- 8 ounces sopressata or other hard salami, cut into bite-sized pieces
- 8 ounces sharp provolone cheese cut into bite-sized pieces
- 8 ounces fresh mozzarella cheese cut into bite-sized pieces
Vegetables
- 2 large tomatoes cut into bite-sized pieces
- 14 ounces artichokes drained and cut into bite-sized pieces
- ½ jar roasted red peppers
- ½ cup Kalamata olives pitted and coarsely chopped
- ¼ cup green olives pitted and chopped
Dressings
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons red wine vinegar
- freshly ground black pepper to taste
- ¼ cup fresh basil leaves torn into bite-sized pieces before serving
Instructions
Preparation
- 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.
Notes
You can use marinated artichoke hearts instead of water-packed ones if you prefer.
Nutrition
Serving: 1servingCalories: 383kcalCarbohydrates: 8gProtein: 22gFat: 29gSaturated Fat: 13gCholesterol: 74mgSodium: 1784mgPotassium: 323mgFiber: 2gSugar: 2gVitamin C: 16mgCalcium: 323mgIron: 1mg
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