This is a delicious and very flexible recipe that makes a beautiful appetizer.
There are many substitutions you can make but here I used pepperoncini, cherry peppers, sopresseta, salami, diced provolone, cauliflower, green and black olives, grape tomatoes, red and orange bell peppers, artichoke hearts, and mushrooms.
For the dressing, I use 2/3 C oil (you can use olive oil which adds a good flavor but be aware that when it’s cold olive oil can get greasy feeling in the mouth so I use a 50/50 blend of olive and Hollywood oil), 1 T both garlic and onion powder, dash of lemon juice, 1/2 t dried red peppers, 1 t Italian seasoning, 1/2 t black pepper, 1/3 C good white wine vinegar and a clove of garlic.
I blend this in my NutriBullet blender to get the flavors very mixed.
Chop up your meats and cheeses
Cut up your vegetables
Toss all together and leave overnight in the refrigerator
Serve on a platter
How beautiful is that?
If you like this recipe you will also like:
- Doe’s House Salad
- Honey Mustard Salad Dressing
- Smoked Paprika Salad Dressing
- Goat Cheese and Beet Salad With Candied Pecans
- Spinach and Strawberry Salad With Poppy Seed Dressing
Antipasta
Ingredients
- 1/3 cup olive oil
- 1/3 cup safflower oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- ½ teaspoon dried red peppers
- ½ teaspoon lemon juice
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 1/3 cup white wine vinegar
- 1 clove garlic minced
Instructions
- Mix all ingredients in bullet blender. Cut up various meats and cheeses as well as cauliflower, green and black olives, cherry or grape tomatoes, pepperoncini, and red and orange peppers. Allow to marinate overnight.
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