Antipasto Salad Recipe

Name: Antipasto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1/2 pound string beans; 1/4 cup sliced Spanish olives; 1/4 cup chopped roasted red pepper; 1/2 cup chopped red onion; 1 cup cubed provolone cheese; 2 cups cubed salami; 2 tablespoons red wine vinegar; 2 teaspoons sugar; 1/2 cup extra-virgin olive oil; Freshly ground black pepper

Servings: persons

Salt
1/2 pound string beans
1/4 cup sliced Spanish olives
1/4 cup chopped roasted red pepper
1/2 cup chopped red onion
1 cup cubed provolone cheese
2 cups cubed salami
2 tablespoons red wine vinegar
2 teaspoons sugar
1/2 cup extra-virgin olive oil
Freshly ground black pepper

1
Fill a large bowl with a handful of ice and water.
2
Bring a saucepan of salted water to a boil over medium heat.
3
Add the beans and cook until tender but still crunchy, about 3 to 4 minutes.
4
Transfer to an ice bath to cool.
5
Drain beans on paper towels, then cut into 1-inch pieces.
6
In a large serving bowl toss together beans, olives, red pepper, onion, cheese, and salami.
7
In a separate bowl whisk in order, the red wine vinegar, sugar, oil and black pepper, to taste.
8
Pour over salad, toss and serve.

478

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Salt, 1/2 pound string beans, 1/4 cup sliced Spanish olives, 1/4 cup chopped roasted red pepper, and more.

Yes, Antipasto Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Antipasto Salad

How did you like this recipe?

Frequently Asked Questions