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 chopped fresh parsley
- 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
Reviews
An excellent antipasto! I found using less than half of the recommended dressing was plenty!