Italian Antipasto Recipe
Capicola, Genoa salami, pepperoni, provolone cheese, roasted red peppers, artichoke hearts, hot cherry peppers, pepperoncini, fresh tomatoes, red onion, black olives, and a Giardiniera medley over mixed greens served with our Italian vinaigrette
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Ingredients
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Antipasto Ingredients
Method
Preparation Instructions
- 1
Prepare the Ingredients
Gather all the ingredients and prepare them by slicing or dicing as necessary. Arrange the meats and cheeses on a platter.
- 2
Assemble the Salad
On a large serving plate or bowl, layer the mixed greens. Top with capicola, Genoa salami, pepperoni, and provolone cheese.
- 3
Add Vegetables and Olives
Scatter the roasted red peppers, artichoke hearts, hot cherry peppers, pepperoncini, diced tomatoes, sliced red onion, and black olives over the meats and cheese.
- 4
Finish with Giardiniera
Add a generous portion of the Giardiniera medley on top of the salad.
- 5
Dress the Salad
Drizzle the Italian vinaigrette over the assembled antipasto salad just before serving.
