Clarion County Recipe of the Day: Spicy Antipasto Salad
Serve this hearty side dish with a grilled cheese sandwich!
Spicy Antipasto Salad
2 large tomatoes, seeded and chopped
1 – 14 oz. can water-packed artichoke hearts, rinsed, drained and quartered
1-1/2 cups cubed part-skim mozzarella cheese
1 cup cubed salami
1 cup chopped fresh parsley
1 cup pitted Greek olives, sliced
1 small red onion, thinly sliced
1/2 cup sliced pepperoni
1/2 cup capers, drained
3/4 cup olive oil
1/4 cup white balsamic vinegar
2 tablespoons minced fresh basil
2 tablespoons minced fresh oregano
2 teaspoons crushed red pepper flakes
1 teaspoon salt
1 teaspoon pepper
~In a large bowl, combine the first 10 ingredients.
~In a small bowl, whisk the oil, vinegar, basil, oregano, pepper flakes, salt, and pepper; pour over salad and toss to coat.
~Cover and refrigerate for at least one hour to allow flavors to blend.
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