Loading…
Monday, September 22, 2014
Current Weather
Loading Current Weather....
HomeHome
Published: Monday, 9/8/2008

Antipasto Salad

8 ounces salami, cubed

8 ounces aged Gouda cheese, cubed

1 pint cherry tomatoes

1 6 -ounce can black ripe pitted olives, drained

1 5.75-ounce jar green manzanilla olives stuffed with pimiento, drained

2 cups drained, quartered marinated artichoke hearts

1 cup sliced roasted red peppers

cup Red Wine Vinaigrette (recipe at left)

Cook’s note: The antipasto can be served without the vinaigrette on a platter with toothpicks for ease in handling at a tailgate.

Combine salami, cheese, tomatoes, black and green olives, artichoke hearts, and peppers in a large bowl. Toss with vinaigrette to coat. Refrigerate for at least 1 hour or up to 2 days ahead. Let sit at room temperature for 30 minutes before serving.

cup red wine vinegar

1 teaspoon honey

2 cloves garlic, minced

teaspoon salt

teaspoon freshly ground black pepper

cup olive oil

Combine vinegar, honey, garlic, salt and pepper together in a medium bowl. Slowly whisk in the olive oil. Store leftover vinaigrette in the refrigerator for up to 2 weeks.

Yield: 8 servings

Source: Lindsay Olives



Guidelines: Please keep your comments smart and civil. Don't attack other readers personally, and keep your language decent. If a comment violates these standards or our privacy statement or visitor's agreement, click the "X" in the upper right corner of the comment box to report abuse. To post comments, you must be a Facebook member. To find out more, please visit the FAQ.






Poll