Spicy Antipasto Salad Recipe

4 1 1
Spicy Antipasto Salad Recipe
Spicy Antipasto Salad Recipe photo by Taste of Home
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Spicy Antipasto Salad Recipe

Read Reviews
4 1 1
Publisher Photo
Packed with inviting ingredients and fabulous flavors, this salad is a favorite at all family picnics. Dried herbs can be used in a pinch.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 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).
Originally published as Spicy Antipasto Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p216

Nutritional Facts

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

  • 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
  1. 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).
Originally published as Spicy Antipasto Salad in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p216

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JessBella6 User ID: 5295511 176414
Reviewed Jun. 15, 2013

"An excellent antipasto! I found using less than half of the recommended dressing was plenty!"

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