Antipasti Dinner Salad

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This recipe does not show that Guy took the sopprasatta, cheese, and I believe the basil and layered them, wrapped them in plastic, and let them meld together in the fridge. He then sliced the layers into a salad......I did that and it was excellent......The meats and cheeses stayed together......I also added a layer of provolone and procscuitto, a little less mozz........

Excellent........

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Recipe took longer than the 15 minutes claimed, but I knew that it would. It took my husband and me more like 40 minutes. I did add 1/8+ teaspoon honey to dressing. The flavor was good but next time I will add red onions, even though that is probably not a standard antipasta inclusion. The bread soaked up the olive oil so only one side was toasted brown unless you added more olive oil. Also had trouble getting the salami strips to separate. Agree with other reviewer that you need fresh mozzeralla.

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....very easy and I enjoyed making my own dressing. Good olives and fresh mozzarella are key. I used an Olive Medley blend from the deli and crushed garlic in the dressing. And I used store bought seasoned croutons instead. Big hit an annual ladies luncheon!