Antipasto Salad Tarifi

Malzemeler

• 8 ounces Genoa salami, cut into bite-size pieces8 ounces sopressata or other hard salami, cut into bite-size pieces8 ounces sharp provolone cheese, cut into bite-size pieces8 ounces fresh mozzarella cheese, cut into bite-size pieces2 large tomatoes, cut into bite-size pieces1 (14 ounce) can artichokes, drained and cut into bite-size pieces0.5 (12 ounce) jar roasted red peppers0.5 cup pitted and coarsely chopped Kalamata olives0.25 cup pitted and chopped green olives1 tablespoon extra-virgin olive oil3 tablespoons red wine vinegarfreshly-ground black pepper, to taste0.25 cup fresh basil leaves

Hazırlanışı

1. Combine Genoa and soppressata salamis, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice roasted red peppers and add them to the bowl with about 3 tablespoons juice from the red pepper jar. Mix in chopped olives.
2. Drizzle olive oil over salami mixture, followed by red wine vinegar. Season with pepper. Mix thoroughly. Store in the refrigerator until serving time.
3. Before serving, tear fresh basil leaves into bite-sized pieces and fold them into salad.

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