Spicy Antipasto Salad

Name: Spicy Antipasto Salad
Prep time: 30 min
Total time: 30 min
Yield: 16 servings (1/2 cup each).
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

Packed with inviting ingredients and fabulous flavors, this salad is a favorite at all our family picnics. Use dried herbs in a pinch.

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.