Lifestyle

Antipasto Salad

Posted July 01, 2014 5:45 am

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

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

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

Dressing

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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Cheese Food Lifestyle Recipe Recipe Type Side Dish Vegetables

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