Italian Antipasto Salad ___

Italian Antipasto Salad


For the Antipasto:

  • 0.5 pound sopressata
  • 0.5 pound mortadella
  • 0.5 pound sharp provolone
  • 0.5 pound cigliegine mozzarella
  • 10 cherry tomatoes
  • 1 jar mild Italian Antipasto
  • 1 jar hot Italian Antipasto
  • 0.25 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


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.