The Best Antipasto Salad Lunch
Saturday, June 1, 2019
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The Best Antipasto Salad Lunch
INGREDIENTS
For the salad
- 8 oz Pepperoni slices quartered
- 8 oz Genoa salami diced
- 1 jar 16 oz Peperonchini peppers, drained and roughly chopped
- 8 oz Mozzarella or provolone cubed
- 1 jar 9.5 oz Kalamata olives, drained
- 1 pint cherry tomatoes halved
For the dressing
- Creamy Dressing
- 1/2 cup creamy Italian Dressing
- -OR- use one or the other, NOT both
- Vinaigrette dressing
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 2 tsp Italian seasoning
INSTRUCTIONS
- In a large bowl combine all of the ingredients except the dressing and stir to combine.
- If using the vinaigrette dressing, whisk all dressing ingredients until combined.
- Drizzle the dressing over the top and toss the salad until everything is evenly coated.
- Chill for 10-15 minutes or until ready to serve. Toss before serving. Enjoy!