Seasoned Antipasto Salad

The combination of antipasto ingredients in this salad gains rave reviews when served at gatherings of family and friends. The warm seasonings in our Taste the Seasons Gazpacho mix, used for a vinaigrette dressing, enliven the flavors. Serve at a potluck, before an entrée, or even as a meal with crusty bread.


8 ounces Genoa salami, diced

8 ounces pepperoni, diced

8 ounces Asiago cheese, diced

1 (14 ounce) can artichokes, drained, coarsely chopped

3-6 peperoncino, sliced

1 pint grape tomatoes

1/2 cup Kalamata olives, pitted

1/2 cup olive oil

2 tablespoons balsamic vinegar

1 package Taste the Seasons Gazpacho mix

1/2 teaspoon salt


In a large bowl, mix together the salami, pepperoni, cheese, artichokes, pepperoncino, tomatoes and olives. Set aside.

In a small bowl, whisk together the olive oil, balsamic vinegar, Gazpacho mix, and salt. Pour dressing over the antipasto mixture; toss to mix.

Refrigerate for several hours or overnight.

Makes 12 servings