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)
Cooks 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 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