Italian Antipasto Salad
What is a holiday without a tasty Italian Antipasto salad.
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For 8 Person(s)
For the Antipasto:
- 1/2 pound sopressata
- 1/2 pound mortadella
- 1/2 pound sharp provolone
- 1/2 pound cigliegine mozzarella
- 10 cherry tomatoes
- 1 jar mild Italian Antipasto
- 1 jar hot Italian Antipasto
- 1/4 cup red wine vinegar
- 1 lemon, juice only
- 1 tablespoon oregano
- 1 clove garlic, grated
- 4 tablespoons extra virgin olive oil
- salt & pepper as desired
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- Cut the Sopressata in 1/2 inch cubes and add to a large bowl.
- Cut the Mortadella in 1/2 inch cubes and add to the bowl.
- Cut the sharp Provolone and add the nowl.
- Cut the cherry tomatoes in half and add to the bowl.
- Add the Cigliegine mozzarella.
- Drain the mild and hot Italian Antipasto and add the contents to the bowl.
- Add the wine vinegar, lemon juice and oregano.
- Add 1 clove of garlic finely grated and the extra virgin olive oil.
- Add salt & pepper as desired.
- Mix well and let everything marinate for at least two hours and serve.