Antipasto Salad

Antipasto Salad

You'll love the color and texture of this make-ahead classic. So-easy-to-assemble! Black and green olives marinate with salami, cheese, marinated vegetables and red wine garlic vinaigrette for a tasty take on everybody's Italian favorite.

  • prep
  • 8 servings


  • Salad

  • 8 oz. salami, cubed

  • 8 oz. aged Gouda cheese, cubed

  • 1 pint cherry tomatoes

  • 1 (6 oz.) can Lindsay® Ripe Pitted Olives, drained

  • 1 (5.75 oz.) jar Lindsay® Pimiento Stuffed Manzanilla Spanish Olives, drained

  • 2 cups drained, quartered marinated artichoke hearts

  • 1 jar Lindsay® Sliced Golden Greek Pepperoncini (optional)

  • 1 cup Lindsay® Whole Sweet Cherry Peppers or Lindsay® Red Roasted Peppers

  • Red Wine Vinaigrette

  • 1/4 cup red wine vinegar

  • 1 teaspoon honey

  • 2 cloves garlic, minced

  • 1/2 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 3/4 cup olive oil

Cooking Directions

  1. In a large bowl, combine all ingredients except vinaigrette.

  2. In a medium bowl, combine the vinegar, honey, garlic, salt and pepper. Slowly whisk in the olive oil.

  3. Toss with 1/4 cup vinaigrette to coat. (Refrigerate remaining vinaigrette up to 2 weeks.)

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


  • Calories402
  • Fat32g
  • Protein14g
  • Cholesterol90mg
  • Total Carbs9g
  • Fiber2g

Percent (%) Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.

Express yourself

Share Your Comments

comments powered by Disqus