This authentic Italian antipasto salad is made with chunks of Italian cold cuts, provolone cheese, pickled giardiniera vegetables, tangy green olives, and pepperoncini that rivals those found at any Italian deli.
Keyword antipasto salad
Prep Time 20minutes
Total Time 20minutes
10ouncesmortadella , cut into about 3 1/2 cups large dice
8ounces salami, cut into about 1 1/2 cups large dice
6ouncessmoked pastrami, cut into about 1 1/4 cups large dice
10ounces provolone cheese, cut into about 2 1/2 cups large dice
16ouncesmild giardiniera, drained and roughly chopped
6ouncespitted green olives , about 1 1/2 cups sliced or halved
6ouncespepperoncini, chopped with brine reserved
3tablespoonsreserved pepperoncini brine
3 tablespoonsextra virgin olive oil
1teaspoonfreshly ground black pepper
In a large bowl, add the mortadella, salami, pastrami, provolone, giardiniera, pepperoncini, and green olives. In a small bowl, whisk together the pepperoncini brine, balsamic vinegar, and extra virgin olive oil then season with the black pepper and drizzle over the meats and cheese. Toss well and refrigerate for at least 1 hour for the flavors to mingle before serving. Add more pepperoncini brine for a tangier bite. Store for 3-4 days in the refrigerator.