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Antipasto Salad

At a Glance:

Prep Time: 25 minutes
Other Time: Chill 1 hour
Makes: 8


8 oz. salami, cubed
8 oz. aged Gouda cheese, cubed
1 pint cherry tomatoes
1 (6 oz.) can Lindsay® Ripe Pitted Olives, drained
1 (5.75 oz.) jar Lindsay® Pimiento Stuffed Manzanilla Spanish Olives, drained
2 cups drained, quartered marinated artichoke hearts
1 cup bottled Peppadew peppers or sliced roasted red peppers
*Red Wine Vinaigrette
1/4 cup red wine vinegar
1 teaspoon honey
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup olive oil


In a large bowl, combine all ingredients except vinaigrette. Toss with 1/4 cup vinaigrette to coat. (Refrigerate remaining vinaigrette up to 2 weeks.) Chill salad at least 1 hour or up to 2 days ahead. Let sit at room temperature for 30 minutes before serving.

In a medium bowl, combine the vinegar, honey, garlic, salt and pepper. Slowly whisk in the olive oil.

Kitchen Tips:

For a beautiful presentation, arrange the antipasto on a white platter or bowl and garnish at opposite corners with bunches of Italian flat leaf parsley.

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