20 min
20 min
8 servings


  • 1 jar (12 ounces) baby kosher dill pickles, drained
  • 1 jar pickled onions, drained
  • 2 jars (6.5 ounces each) marinated artichoke hearts
  • 1 jar (7.5 ounces) pepperoncini
  • 1 tin (2 ounces) anchovies with capers
  • 1 box artisan crackers or loaf of Italian bread
  • 1/4 cup olive oil
  • 3 tablespoons sherry vinegar
  • 1 teaspoon chili powder
  • 1 tablespoon chopped fresh parsley leaves
  • Salt and pepper
  • 1 large fennel bulb
  • 1 pint cherry tomatoes
  • 1/2 pound salami, sliced
  • 1 can pitted black olives, drained
  • 1 jar (5 ounces) pimiento-stuffed Spanish olives, drained


In a bowl, whisk together the olive oil. sherry vinegar, chili powder and parsley and toss to coat. Season with salt and pepper, to taste.

Slice fennel into wedges and wash cherry tomatoes. Roll salami slices into batons.

Drain all jarred ingredients well. Arrange all items as desired on a large platter. Serve slightly chilled or at room temperature with bread and/or crackers.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

So Much Pretty Food Here