Antipasto Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
An authentic Italian chopped salad with cured meats, cheese, pickled vegetables, and olives in a tangy vinaigrette. Hearty and flavorful, served chilled as a satisfying lunch or light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 10 ounces mortadella (, cut into about 3 1/2 cups large dice)
- 8 ounces salami (, cut into about 1 1/2 cups large dice)
- 6 ounces smoked pastrami (, cut into about 1 1/4 cups large dice)
- 10 ounces provolone cheese (, cut into about 2 1/2 cups large dice)
- 16 ounces mild giardiniera (, drained and roughly chopped)
- 6 ounces pitted green olives (, about 1 1/2 cups sliced or halved)
- 6 ounces pepperoncini (, chopped with brine reserved)
- 3 tablespoons reserved pepperoncini brine
- 3 tablespoons balsamic vinegar
- 3 tablespoons extra virgin olive oil
- 1 teaspoon freshly ground black pepper
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Sodium
- 2347mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 215mg
- Calcium
- 246mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 2347MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.