Ageless Antipasto Salad


(1 vote) 5 1

This was made at every family gathering on holidays and just plain old Sundays. It is a great start to any meal.

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lincroft, nj


  • 2 celery hearts with greens
  • 1/2 pepperoni, cubed
  • 8 oz. provolone, cubed
  • 4 oz. prosciutto, sliced thick, cubed
  • 1 can black pitted olives, drained
  • 2 small jars marinated artichokes, drained or 1 can artichoke hearts, drained
  • 1 small jar Giardiniere (pickled vegetables), drained
  • 1/2 C. green cracked olives, pitted if you can find them
  • 4 oz. Soppresata (Italian ham), cubed
  • 1/4 C. shredded carrots
  • 4 stuffed pepper shooters with provolone and prosciutto
  • 2 romaine hearts, cut into bite sized pieces (optional)
  • 3 hard boiled eggs, quartered, for garnish
  • Dressing:
  • 1 C. balsamic vinegar
  • 1/2 C. olive oil
  • 4 Tbs. dried oregano
  • 6 grinds black pepper
  • 1 pinch salt
  • 2 Tbs. onion powder
  • 2 garlic cloves, grated

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Combine dressing ingredients leaving oil for last. Set aside. If you don't want to make the dressing from scratch, use purchased Balsamic Vinaigrette Dressing.

In large bowl or on large serving platter start adding salad ingredients, leaving eggs for plating. Once assembled, pour dressing and toss to combine. Place eggs around platter. Serve with cheesy garlic bread or sliced Italian bread.

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