Antipasto Salad

Ingredients You Need

• 24 oz. salami, cubed

• 24 oz. aged Gouda cheese, cubed

• 3 pints cherry tomatoes (6 cups)

• 3 cups Lindsay® California Ripe Pitted Olives, drained

• 3 cups Lindsay® Pimiento Stuffed Manzanilla Spanish Olives, drained

• 6 cups drained, quartered marinated artichoke hearts

• 3 cups Lindsay® Whole Sweet Cherry Peppers or Lindsay® Red Roasted Peppers

• 3/4 cup red wine vinegar

• 1 tablespoon honey

• 6 cloves garlic, minced

• 1-1/2 teaspoons salt

• 3/4 teaspoon freshly ground black pepper

• 2-1/4 cups extra virgin olive oil

Cooking Directions

1. In a large bowl, combine salami, cheese, tomatoes, olives, artichoke hearts and peppers.

2. In a medium bowl, combine remaining ingredients except oil. Whisk in oil until vinaigrette is thickened. Add 3/4 cup vinaigrette to olive mixture; toss well. (Refrigerate remaining vinaigrette up to 2 weeks.)

3. Chill salad at least 1 hour or up to 2 days ahead. Let stand at room temperature for 30 minutes before serving.