Antipasto Salad Recipe

4 faves
More from this source
Rachael Ray on Food Network


Add a comment


12 jumbo green olives, pitted, coarsely chopped

1/4 cup extra-virgin olive oil, eyeball it

1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced

Salt and pepper

1 small jar, 6 ounces, marinated artichoke hearts, drained

12 pitted black olives, coarsely chopped, such as Calamata

2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped (this item is found on the Italian foods aisle in jars or, in bulk bins near olive section)

1 small jar, 8 ounces, roasted red peppers, drained and diced

2 tablespoons balsamic vinegar, eyeball it

2 hearts romaine lettuce, chopped

You might also like

Vegetarian Chopped Antipasto Salad
Pamela Salzman
Antipasto Salad
Real Simple
Italian Antipasto Salad
Skinny Taste
Antipasto Salad
Real Simple
Simple Antipasto Salad
Donal Skehan
Antipasto Chicken Salad
Food & Wine
Antipasto Salad
Real Simple
Antipasto Salad
Antipasto Salad With Basil Dressing
Antipasto Salad Sandwiches