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posted: 7/1/2014 5:45 AM

Antipasto Salad

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  • Judy Monaco says her Antipasto Salad is even better if you let the flavors mingle several hours or overnight.

       Judy Monaco says her Antipasto Salad is even better if you let the flavors mingle several hours or overnight.
    Bev Horne | Staff Photographer


1 jar (16 ounces) pepperoncini peppers, drained, divided

1 pound brick sharp cheddar cheese, cut into ½-inch cubes

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1 pound brick Monterey jack cheese, cut into ½-inch cubes

2 cans (6 ounces each) large pitted black plives, drained

1 jar (5.75 ounces) pimento-stuffed green olives, drained

2½ cups cherry or grape tomatoes

½ pound thin sliced pepperoni sausage


1 packet (.6 ounces) zesty Italian dressing mix

¼ cup white balsamic vinegar

4 tablespoons water

½ cup plus 2 tablespoons extra virgin olive oil

Set aside 5 pepperoncini peppers for garnish and combine the remaining peppers and the rest of the salad ingredients in a large salad bowl; toss to combine.

Pour the dressing ingredients in a jar with a tight-fitting lid; shake well. Pour dressing over salad. Arrange reserved peppers in a star pattern on top of salad. Serve at room temperature.

Serves eight to 10.

Cook's note: If made a day ahead the flavors have a chance to blend. Bring to room temperature and toss again before serving. Garnish with pepperoncini.

Judy Monaco, Glendale Heights

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