Antipasto

Linda Kauppinen

By
@cyrene

This is my family's go to recipe when we make antipasto for any occasion. It goes fast and is always asked for at BBQs and gatherings. Hope you enjoy it too!


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Comments:

Serves:

10 to 12 people

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

1 lb
di lusso genoa salami
1 lb
block of "slicing" provalone cheese
1 jar(s)
green olives and juice
1 can(s)
small sliced black olives, drained
4
plum tomatoes
1 small
container cherry tomatoes
1 large
green bell pepper
1 large
yellow bell pepper
2 large
onions
red wine vinegar
olive oil
dried oregano
pepper
i garnish with pickled banana peppers and fresh grated romano cheese

DONT STOP THERE! YOU CAN USE ARTICHOKES, MUSHROOMS, CAULIFLOWER AND MORE. IF YOU WANT IT TO GO FURTHER ADD SOME PASTA SPIRALS

Directions Step-By-Step

1
Cut the Salami, provalone, onions, tomatoes and peppers into bite size pieces and place in a large bowl.
2
Add jar of olives and it's juice.
Toss thoroughly
3
Add splashes of red wine vinegar and olive oil.
Be a taster as you dont want overpowering of either the olive juice or the red wine vinegar. You want to get a nice meld of flavors.
4
Sprinkle well with oregano and toss.
Add pepper to taste.
For garnish, sprinkle with fresh grated romano or parmesian cheese and top with pickled banana peppers.
Chill well, stirring occassionally.

About this Recipe

Main Ingredient: Non-Edible or Other
Regional Style: Italian
Other Tags: Quick & Easy, For Kids