Antipasto Plate


1large bunch or 10-ounce bag arugula 112-ounce jar marinated roasted red peppers, drained and torn into bite-size pieces 112-ounce jar giardiniera (mixed pickled vegetables), drained 12ouncesParmesan, crumbled into bite-size pieces 1poundbaby mozzarella balls (bocconcini), or a 1-pound ball of fresh mozzarella, cut into 1-inch cubes 16-ounce package thinly sliced salami, cut into bite-size pieces 24-ounce packages bresaola (air-dried salted beef) or prosciutto cut into bite-size pieces 1/2cupextra-virgin olive oil 3tablespoonsred wine vinegar kosher salt freshly ground black pepper


Antipasto Plate

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