Description
Zesty Italian Antipasto Salad is a great appetizer to have at any gathering. Packed full of all kinds of things with a delicious zesty dressing.
Ingredients
Scale
- 3 Ounces Calabrese Salame
- 3 Ounces Italian Dry Salami
- 3 Ounces Provolone Cheese
- 3 Ounces Fresh Mozzarella Balls
- 1/4 Cup Olives (I like Kalamata olives but you can use your favorite kind)
- 1/4 Cup Roasted Red Peppers
- 1/4 Cup Red Onion
- 5-8 Pepperoncini Peppers + 2 Tablespoons Juice
- 3-4 Tablespoons EVOO
- 2 Garlic Cloves - finely grated
- Juice of 1/2 a Lemon
- 1 Teaspoon Basil
- 1 Teaspoon Thyme
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Freshly Cracked Pepper
- 1/2 Teaspoon Oregano
- 1/4 Teaspoon Red Pepper Flakes
Instructions
- Dice the salamis into small cubes or into fourths if in a slice. Add to a large serving bowl.
- Cut the provolone to around the same size as the diced salami and add it along with the mozzarella balls into the bowl.
- Add the olives, red peppers, red onion, and pepperoncini plus juice to the bowl as well.
- In a small bowl add the olive oil, finely grated garlic cloves, lemon juice, and spices. Whisk to combine.
- Pour the dressing over the bowl and toss to coat everything.
- Place in the fridge for 20-30 minutes to marinade.
- Toss once again before serving.
Notes
- Store leftovers covered tightly in the fridge for 2 days.
- Prep Time: 20 minutes
- 20 minutes:
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 Scoop
- Calories: 245
- Sugar: 2.5 g
- Sodium: 1019.2 mg
- Fat: 18.5 g
- Carbohydrates: 7.2 g
- Fiber: 3.2 g
- Protein: 14 g
- Cholesterol: 31.6 mg
