How Do You Make Chopped Antipasto Salad With Homemade Italian Dressing?
This salad is fantastic without the dressing and I dare you not to start eating it as you’re making it. It can be served as a salad or appetizer or cold entree. No leftovers, guaranteed! Amounts, amounts, amounts… I can give you specific amounts for the dressing but you will have to decide on the rest yourself according to the amount of people you are feeding. Cut the cucumbers in half and scoop out the seeds. Slice each half lengthwise into thin strips and then dice. Dice the plum tomatoes, mushrooms and red onions. Slice the pepperoncini’s into thin strips (these are a MUST). If the olives are small you can add them as is, or slice them (takes time) or rough chop them. Cut thick slices of the ham, salami, cooked salami, capicola and pepperoni and then cut into small dice. Do the same to the provolone but do not mix in. Save the provolone till just before service because the liquid from the mixture will start to break the cheese down over time. Okay, everything is chopped and mixed
