Antipasto Salad

Name: Antipasto Salad
Yield: Serves 4 to 6
Ingredients: ¼ cup [10 g] shredded fresh mint leaves, plus more for garnish; 2 tsp za’atar, plus more for garnish; 8 oz [230 g] salami, pepperoni, or other dried, cured sausage, cut into ½ in [12 mm] chunks; 8 oz [230 g] salami, pepperoni, or other dried, cured sausage, cut into ½ in [12 mm] chunks; 8 oz [230 g] salami, pepperoni, or other dried, cured sausage, cut into ½ in [12 mm] chunks; ½ cup [70 g] mixed pitted olives; 3 oz imported feta, cut into ½ in [12 mm] cubes (about ¾ cup); ¼ cup [55 g] roasted red pepper strips; ¼ cup [45 g] pepperoncini; ¼ cup [60 ml] extra-virgin olive oil; 8 oz [230 g] salami, pepperoni, or other dried, cured sausage, cut into ½ in [12 mm] chunks

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

At the store we call this a salad, but it’s really more like a meze in a bowl, with chunks of marinated peppers, cheese, olives, and sausage. It can be made well ahead of time, which really allows the flavors to bloom. Serve it with toothpicks or pita triangles for scooping.

Ingredients

8 oz [230 g] salami, pepperoni, or other dried, cured sausage, cut into ½ in [12 mm] chunks

Method

Put the salami chunks in a large bowl. Add the olives, feta, red pepper strips, and pepperoncini, and toss gently to combine, taking care not to break up the feta.

In a small bowl, stir together the oil, mint, and za’atar. Pour over the antipasto mixture and toss again just to coat the ingredients with the dressing. Set aside for at least 30 minutes at room temperature or refrigerate fo