Spicy Antipasto Salad Recipe

Spicy Antipasto Salad Recipe photo by Taste of Home

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Packed with inviting ingredients and fabulous flavors, this salad is a favorite at all family picnics. Dried herbs can be used in a pinch.

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Spicy Antipasto Salad Recipe

Prep: 30 min. + chilling

Yield: 16 Servings

30 30

Ingredients

2 large tomatoes, seeded and chopped
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
12 pepperoncini
1-1/2 cups cubed part-skim mozzarella cheese
1 cup cubed salami
1 cup minced fresh parsley leaves
1 cup pitted Greek olives, sliced
1 small red onion, thinly sliced
1/2 cup sliced pepperoni
1/2 cup capers, drained
3/4 cup olive oil
1/4 cup white balsamic vinegar
2 tablespoons minced fresh basil
2 tablespoons minced fresh oregano
2 teaspoons crushed red pepper flakes
1 teaspoon salt
1 teaspoon pepper

Directions

In a large bowl, combine the first 10 ingredients. In a small bowl, whisk the oil, vinegar, basil, oregano, pepper flakes, salt and pepper; pour over salad and toss to coat. Cover and refrigerate for at least 1 hour to allow flavors to blend. Yield: 16 servings (1/2 cup each).

Nutritional Facts 1/2 cup equals 218 calories, 19 g fat (5 g saturated fat), 15 mg cholesterol, 843 mg sodium, 5 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Spicy Antipasto Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p216