For today’s Antipasto Salad, I have paired up with REDPACK© tomatoes to honor the traditional Italian winter festival, Carnevale. To celebrate I have brought you an inspired dish along with a chance at a winning a REDPACK© tomato giftpack!
REDPACK© was kind enough to send out my own personal gift set along with some classic Italian recipe ideas. I recently hosted an “Italian Night” themed 30th birthday celebration. This Antipasto Salad recipe was the perfect side dish alongside my pasta fueled spread. I loved that it had all my favorites like sharp cheeses, cured meat, briny olives and artichokes, and of course those sweet tomatoes all in one dish. It was so simple to toss all the ingredients together and it also fed quite a crowd.
Another way I incorporated my REDPACK© tomatoes was in my signature eggplant parm and the sausage, peppers and onions that were also served at the party as well. So I need to extend a BIG thank you to REDPACK for powering a large portion of our feast at my fiancés 30th.
I am sharing their Antipasto recipe below but I encourage you to visit their website for more recipe ideas!
- As for the Giveaway… We will be giving 1 lucky reader a prize pack
- In order to win all you have to do is comment on this blog post OR Behind the Plates Facebook wall: www.facebook.com/behindtheplatesblog with what dish you would cook up if you won this prize pack! 1 winner will be selected at random this coming Friday, February 27th.
- REDPACK© also will be hosting a Facebook promotion at https://www.facebook.com/redpacktomatoes running Feb. 19th – March 3
…all for the love of this dish
- 4 ounces Genoa Salami, cut into bite size pieces
- 4 ounces of pepperoni, cut into bite size pieces
- 4 ounces provolone cheese, cut into bite size pieces
- 4 ounces fresh mozzarella, cut into bite size pieces
- 1, 28 oz can REDPACK© © diced tomatoes in Juice, drained
- 1, 14 oz can artichokes, drained and cut into bite size pieces
- ½ , 12 oz jar of roasted red peppers, drained and sliced
- ½ cup pitted Kalamata olives
- ¼ cup pitted green olives
- 1 small red onion, halved lengthwise and thinly sliced crosswise
- 1 tbsp, extra virgin olive oil
- 3 tbsp red wine vinegar
- Salt and pepper to taste
- ¼ cup fresh basil leaves
- Combine salami, pepperoni, provolone, and mozzarella, diced tomatoes, and artichokes in a large bowl. Add roasted red peppers and about 3 tbsp of their juice.
- Mix in chopped onions and olives. Drizzle with olive oil followed by red wine vinegar, salt and pepper. Salad can be made ahead of time and refrigerated until time to serve.
- Tear the basil leaves into bite size pieces and add to salad just before serving. Mix thoroughly and serve.