Bite-Size Antipast-Salad

Total Time:
15 min
15 min

4 servings

  • 2 tablespoons balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1/2 pound piece of sharp provolone, cut into pieces or crumbled into large pieces (sharp cheese like this can break up really easily)
  • 1/2 pound bocconcini, bite sized pieces of mozzarella, plain or marinated, drained then halved with knife or kitchen scissors
  • 2 whole roasted red peppers, drained and cut into pieces with knife or scissors
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 1 (14-ounce) can artichoke hearts in water, drained and quartered
  • 24 slices pepperoni
  • 1/3 pound deli sliced Genoa salami (not so thin on the cut) chopped with knife or scissors into bite size pieces
  • 1 cup pitted fancy black and/or green pitted olives, like kalamata and Sicilian olives, located in bulk bins near the deli counter in your market
  • 1/2 pint grape tomatoes, cut a few in 1/2 and leave a bunch whole
  • 1 heart of romaine lettuce, cut into bite sized pieces with a knife or scissors
  • 15 basil leaves, torn or snipped into slivers
  • Pour vinegar into bowl and whisk in extra-virgin olive oil and salt and pepper. Add the cheeses, peppers, artichokes, pepperoni, salami, olives, tomatoes, lettuce and basil. Toss the salad and chill then serve with supper.

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