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antipasto

(1 rating)
cyrene avatar
Recipe by
Linda Kauppinen
@cyrene
Greenwood, FL

This is my family's go to recipe when we make antipasto for any occasion. It goes fast and is always asked for at BBQs and gatherings. Hope you enjoy it too!

(1 rating)
yield 10 to 12 people
prep time 20 Min
method No-Cook or Other

Ingredients For antipasto

  • 1 lb
    di lusso genoa salami
  • 1 lb
    block of "slicing" provalone cheese
  • 1 jar
    green olives and juice
  • 1 can
    small sliced black olives, drained
  • 4
    plum tomatoes
  • 1 sm
    container cherry tomatoes
  • 1 lg
    green bell pepper
  • 1 lg
    yellow bell pepper
  • 2 lg
    onions
  • red wine vinegar
  • olive oil
  • dried oregano
  • pepper
  • i garnish with pickled banana peppers and fresh grated romano cheese
  • DONT STOP THERE! YOU CAN USE ARTICHOKES, MUSHROOMS, CAULIFLOWER AND MORE. IF YOU WANT IT TO GO FURTHER ADD SOME PASTA SPIRALS

How To Make antipasto

  • 1
    Cut the Salami, provalone, onions, tomatoes and peppers into bite size pieces and place in a large bowl.
  • 2
    Add jar of olives and it's juice. Toss thoroughly
  • 3
    Add splashes of red wine vinegar and olive oil. Be a taster as you dont want overpowering of either the olive juice or the red wine vinegar. You want to get a nice meld of flavors.
  • 4
    Sprinkle well with oregano and toss. Add pepper to taste. For garnish, sprinkle with fresh grated romano or parmesian cheese and top with pickled banana peppers. Chill well, stirring occassionally.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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