Antipasto Salad Recipe
cured meats, gabagool, provolone, artichokes, olives, pepperoncinis, oregano vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Antipasto Salad Ingredients
Method
Antipasto Salad Directions
- 1
Prepare the Vinaigrette
In a small bowl, whisk together the olive oil, red wine vinegar, chopped fresh oregano, salt, and black pepper until well combined.
- 2
Combine the Ingredients
In a large bowl, combine the cured meats, gabagool, provolone cheese, artichoke hearts, mixed olives, pepperoncinis, and cherry tomatoes.
- 3
Dress the Salad
Pour the oregano vinaigrette over the salad ingredients and toss gently to combine everything evenly.
- 4
Chill and Serve
For best flavor, let the salad sit for about 15 minutes before serving to allow the flavors to meld. Serve chilled or at room temperature.