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Italian Antipasto

(3 Votes)

The key to a great antipasto is have the right mix of tastes and textures and we have the secret. This easy recipe will have you creating an antipasto as good as any you'd find in a restaurant. Just toss together this classic Italian Antipasto with readily available ingredients from your market, and enjoy!

What You'll Need:
  • 1 head iceberg lettuce, cut into bite-sized pieces
  • 1/4 pound sliced ham, cut into 1-inch pieces
  • 1/4 pound sliced Genoa or other hard salami, cut into 1-inch pieces
  • 1/2 pound fresh mozzarella cheese, cut into 1-inch chunks
  • 2 tomatoes, cut into chunks
  • 1 (6-ounce) jar marinated artichoke hearts, drained
  • 1 (7-ounce) jar roasted peppers, drained and cut into 1/2-inch strips
  • 6 peperoncini
  • 1 1/2 cups (about 20) extra-large pitted black olives, drained
  • 1/2 cup Italian dressing
What To Do:
  1. On a large platter, combine all ingredients except dressing.
     
  2. Just before serving, pour dressing over salad and toss until ingredients are evenly coated.
Notes

 

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Just what I been looking for Can't wait to try it

This looks wonderful, I just love an antipasto salad. This will be great during the hot summer months, when it is too hot to cook. Love the fact this was taken in Philly my home state. Looking forward the the Philly pretzel recipe and how about Italian water ice.....Yum,Yum.

dressing ? gotta be something special

raspberry balsamic vinegar and extra virgin olive oil (italian is best).

It looks good but what is peperoncini

Italian peppers very mild and very delicious have a wondefful flavor not at all like Mexican or spansih peppers they are in the aisle with the olives

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