I have been dying to share this for a while. I became obsessed with Antipasto salad a while ago. I served this to a few friends last month and they all loved it. They took the recipe home with them and I am hearing that every time one of them makes it, their crowd go WILD!!!! Bon Appetit!!!
image mastercook.com
adapted from RossSveback.com
Ingredients
- 8 oz. container cherry-size fresh mozzarella
- 14 oz. can baby artichoke hearts, halved
- 1 pint grape tomatoes
- Half of an 8 oz. jar Peperoncini
- 1 lb. dry salami, 1″ slices – diced
- 3/4 lb. Provolone cheese, 1″ slice – diced
- 1 red bell pepper, cored/seeded – diced
- 1 green bell pepper, cored/seeded – diced
- 1/2 medium red onion, halved lengthwise and then 1/2″ slices
- 1 c. shredded Romano cheese
- 1 c. Girard’s Italian Vinagrette
- 1 tbsp. coarse-ground black pepper
- 2 tbsp. minced garlic
Mix all of the ingredients together
Pour Salad Dressing over the top and mix very well to coat and combine
Let the salad chill in the fridge for about an hour or so, SERVE