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black bowl full of Zesty Italian Antipasto Salad.

Zesty Italian Antipasto Salad


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  • Author: Heather Bilyeu
  • Total Time: 40 minutes
  • Yield: 8-10 1x
  • Diet: Gluten Free

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

  1. Dice the salamis into small cubes or into fourths if in a slice. Add to a large serving bowl.
  2. Cut the provolone to around the same size as the diced salami and add it along with the mozzarella balls into the bowl.
  3.  Add the olives, red peppers, red onion, and pepperoncini plus juice to the bowl as well.
  4. In a small bowl add the olive oil, finely grated garlic cloves, lemon juice, and spices. Whisk to combine.
  5. Pour the dressing over the bowl and toss to coat everything.
  6. Place in the fridge for 20-30 minutes to marinade.
  7. 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
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