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Antipasto Salad

At a Glance:

Prep Time: 30 minutes
Other Time: Chill 1 hour
Servings: 24


24 oz. salami, cubed
24 oz. aged Gouda cheese, cubed
3 pints cherry tomatoes (6 cups)
3 cups Lindsay® California Ripe Pitted Olives, drained
3 cups Lindsay® Pimiento Stuffed Manzanilla Spanish Olives, drained
6 cups drained, quartered marinated artichoke hearts
3 cups bottled Peppadew peppers or sliced roasted red peppers
3/4 cup red wine vinegar
1 tablespoon honey
6 cloves garlic, minced
1-1/2 teaspoons salt
3/4 teaspoon freshly ground black pepper
2-1/4 cups extra virgin olive oil


In a large bowl, combine salami, cheese, tomatoes, olives, artichoke hearts and peppers. In a medium bowl, combine remaining ingredients except oil. Whisk in oil until vinaigrette is thickened. Add 3/4 cup vinaigrette to olive mixture; toss well. (Refrigerate remaining vinaigrette up to 2 weeks.) Chill salad at least 1 hour or up to 2 days ahead. Let stand at room temperature for 30 minutes before serving.

Nutrition Information:

Nutrients per serving:
Calories: 402
Calories from fat: 303
Total fat: 34g
Monounsaturated fat: 8g
Cholesterol: 90mg
Sodium: 1454mg
Total carbohydrates: 9g
Dietary fiber: 2g
Protein: 14g