Antipasto Salad

Name: Antipasto Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: Salt; 1/2 pound string beans; 1/4 cup sliced Spanish olives; 1/4 cup chopped roasted red pepper; 1/2 cup chopped red onion; 1 cup cubed provolone cheese; 2 cups cubed salami; 2 tablespoons red wine vinegar; 2 teaspoons sugar; 1/2 cup extra-virgin olive oil; Freshly ground black pepper

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Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 4 to 6 servings

Level: Easy
Total: 30 min

Prep: 20 min
Cook: 10 min

Yield: 4 to 6 servings

Ingredients

Salt

1/2 pound string beans

1/4 cup sliced Spanish olives

1/4 cup chopped roasted red pepper

1/2 cup chopped red onion

1 cup cubed provolone cheese

2 cups cubed salami

2 tablespoons red wine vinegar

2 teaspoons sugar

1/2 cup extra-virgin olive oil

Freshly ground black pepper

Directions

Fill a large bowl with a handful of ice and water. Bring a saucepan of salted water to a boil over medium heat. Add the beans and cook until tender but still crunchy, about 3 to 4 minutes. Transfer to an ice bath to cool. Drain beans on paper towels, then cut into 1-inch pieces.
In a large serving bowl toss together beans, olives, red pepper, onion, cheese, and salami. In a separate bowl whisk in order, the red wine vinegar, sugar, oil and black pepper, to taste. Pour over salad, toss and serve.

My Private Notes

Show: Cooking for Real

Episode: Italian Inspiration

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