Recipe: Antipasto Salad

Some people have a hard time with cakes and cookies in the house, I have a hard time when I make this recipe. It’s so delicious and packed with yummy things – I have to make this a treat for when it’s celebration time. While this recipe would normally feed an army, I can easily eat this in two sittings – just sitting there snacking away with a bottle (or two) of wine. The olives and mushrooms used in this recipe are from the olive bar you would find at a nice supermarket, not from a jar. Lastly, you may take notice in the recipe below it uses jarred garlic – yes, I have garlic in a jar on hand as I use it when making certain recipes such as garlic pickles – don’t judge, just enjoy….

1.5 c. large, pitted green olives
1.5 c. pitted Kalamata olives
1.5 c. marinated mushrooms
8 oz. container Ciliegine, 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 (I use jarred)

Place all ingredients into a large bowl with lid, gently stir together, cover and refrigerate at least overnight to allow the flavors to meld and onions to lose their bite. Serve on a beautiful platter alone or with crackers – enjoy!