Antipasto Salad

An original, easy recipe from Shop by Aisle.

✨ An original recipe written by AI — not kitchen-tested, so trust your taste on seasoning & timing.

Ingredients

• 6 oz sliced salami
• 6 oz sliced provolone, cubed
• 1 cup cherry tomatoes, halved
• 1 cup marinated artichoke hearts, drained
• 1/2 cup pitted kalamata olives
• 1/2 cup roasted red peppers, sliced
• 1/4 cup pepperoncini peppers
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano

Directions

1. Slice the salami into halves and cube the provolone, then add both to a large mixing bowl.
2. Add the cherry tomatoes, artichoke hearts, olives, roasted red peppers, and pepperoncini to the bowl.
3. In a small bowl whisk together the olive oil, red wine vinegar, and dried oregano until combined.
4. Pour the dressing over the salad and toss everything gently until well coated.
5. Taste and season with salt and black pepper as needed, then serve immediately or chill for 20 minutes before serving.

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