Antipasto Salad
CATEGORIES
INGREDIENTS
  • One 12 ounce can artichoke heart quarters, drained
  • 6 ounces black olives, either from a can or better yet from the deli – without pits, drained
  • 6 ounces green olives, deli olives without pits are the best, but use your favorite, drained
  • One 7 ounce jar roasted red peppers, drained
  • 1 cup bottled mild or hot banana pepper rings, or peperoncini peppers, drained
  • ¼ pound Boars Head Genoa salami; have deli cut ¼ inch thick slices – cut into 2 inch pieces
  • ¼ pound Board Head Picante Provolone cheese, have deli cut ¼ inch thick slices
  • One stick Boars Head pepperoni – do not buy the pre-sliced stuff!
  • 1 small head of radicchio lettuce (orange sized, slightly bitter, maroon & white) or use romaine
  • 1 cup grape tomatoes
  • 1 small red onion, very thinly sliced
  • 4 dried figs, cut into small thin wedges
  • 1 cup Balsamic & Olive Oil salad dressing, Newman’s Own is a delicious brand
  • Purchased thin imported breadsticks called Grissini
DIRECTIONS
  1. Gather up all your containers, jars, and packages or ingredients on the counter or table just before you are ready to serve as this salad tastes and looks best when the items are freshly tossed. This salad is not an exact science – if you can’t find an item you can leave it out or use something similar.
  2. Add artichokes, black olives, green olives, roasted red peppers, banana pepper rings, salami, cheese, and pepperoni to the bowl. Separate radicchio into leaves, and cut into bite sized pieces; add to bowl along with grape tomatoes, red onion, and fig pieces. Lightly sprinkle with Kosher salt and freshly ground black pepper then toss with the dressing. Serve immediately.