ANTIPASTO

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Antipasto image

This is my family's go to recipe when we make antipasto for any occasion. It goes fast and is always asked for at BBQs and gatherings. Hope you enjoy it too!

Provided by Linda Kauppinen @cyrene

Categories     Vegetables

Number Of Ingredients 15

1 pound(s) di lusso genoa salami
1 pound(s) block of "slicing" provalone cheese
1 jar(s) green olives and juice
1 can(s) small sliced black olives, drained
4 - plum tomatoes
1 small container cherry tomatoes
1 large green bell pepper
1 large yellow bell pepper
2 large onions
- red wine vinegar
- olive oil
- dried oregano
- pepper
- i garnish with pickled banana peppers and fresh grated romano cheese
DONT STOP THERE! YOU CAN USE ARTICHOKES, MUSHROOMS, CAULIFLOWER AND MORE. IF YOU WANT IT TO GO FURTHER ADD SOME PASTA SPIRALS

Steps:

  • Cut the Salami, provalone, onions, tomatoes and peppers into bite size pieces and place in a large bowl.
  • Add jar of olives and it's juice. Toss thoroughly
  • Add splashes of red wine vinegar and olive oil. Be a taster as you dont want overpowering of either the olive juice or the red wine vinegar. You want to get a nice meld of flavors.
  • Sprinkle well with oregano and toss. Add pepper to taste. For garnish, sprinkle with fresh grated romano or parmesian cheese and top with pickled banana peppers. Chill well, stirring occassionally.

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