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Spicy Antipasto Salad

 Spicy Antipasto Salad
Packed with inviting ingredients and fabulous flavors, this salad is a favorite at all family picnics. Dried herbs can be used in a pinch.
16 ServingsPrep: 30 min. + chilling

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).

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Spicy Antipasto Salad (continued)

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.