Antipasto Salad Supreme

This particular dish involves a lot of chopping. A lot. But it’s my husband’s favorite style of antipasto. I first learned of this particular style at a Thanksgiving dinner hosted my my in-laws–it’s the husband-unit’s Italian grandmother’s recipe. I prefer this style because every bite is a burst of flavor, and no two bites are really the same.

I had to ferret some away because when my husband realized what I had made, he descended upon it like a ravenous wolf. The easy part of this dish is that the measurements don’t have to be exact and remember “1 each” is good enough, and there’s very little clean up other than throwing away cans and jars in the recycle and it makes a lot!

Ingredients

• 1 cup pepperoncini, sliced
• 1 can black olives, sliced
• 1 jar green olives, sliced
• 1 jar roasted red peppers, diced
• 1 jar marinated artichoke, diced
• 1 cup shredded or cubed parmesan cheese
• 1 cup shredded or cubed provolone cheese
• 1 green pepper, diced
• 1 red onion, diced
• 1 cup pepperoni, diced
• 1 cup salami, diced
• 1 cucumber, diced
• 1 tomato, diced
• 1 cup celery, diced
• 1 tablespoon dried oregano
• 1 cup Italian dressing OR 1/2 cup olive oil, 1/2 cup red wine vinegar
• 1 teaspoon black pepper

1. Combine all the ingredients in a large tupperware container, toss well, and chill in the fridge for 15 minutes for all the flavors to meld.