Antipasto Picnic Salad

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Antipasto Picnic Salad
Antipasto Picnic Salad
1 lb. mozzarella cheese cut into 1/2-inch cubes
2 (6- oz.) cans pitted large ripe olives drained
2 (6.5- oz. to 7.25- oz.) jars quartered marinated artichoke hearts (including liquid)
2 ea bell peppers, (any color) cored and cubed
1 (8- oz.) package chub Italian dry salami cut into 1/2-inch cubes
1/4 cup fresh basil sliced
Prep time: 10 minutes
Marinate time: Several hours if possible

Toss together all ingredients in a large bowl. Cover and refrigerate for several hours to let marinate, stirring occasionally.

Makes 12 servings.
Wine Suggestion

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