Pickle Antipasto is a tangy, crunchy, and savory dish! Whether you’re hosting a party, looking for a snack, or enhancing your charcuterie board, this recipe is a quick and delicious addition to your repertoire.
Let’s dive in.
- 1 C Diced salami
- 1 C Cheddar cubes
- 1 1/2 C petite dill pickles, drained
- 1 C olives
- 1/2 C Artichokes
- 1 C Mozzarella pearls
- 1/2 C sliced Sun-dried Tomatoes
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Juice of 1/2 a lemon
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian Seasoning
- 1 teaspoon coarse salt
Add the diced salami, cubed cheese, mozzarella artichokes, sun dried tomatoes, pickles and olives.
Add in the olive oil, lemon juice, vinegar, red pepper flakes, Italian seasoning, and salt.
Toss gently and serve immediately.
Next time I’ll be adding banana peppers which are totally optional!
Pickle Antipasto
Pickle antipasto is a tangy, crunchy, and savory dish! Whether you're hosting a party, looking for a snack, or enhancing your charcuterie board, this recipe is a quick and delicious addition to your repertoire.
Ingredients
- 1 C Diced salami
- 1 C Cheddar cubes
- 1 1/2 C petite dill pickles, drained
- 1 C olives
- 1/2 C Artichokes
- 1 C Mozzarella pearls
- 1/2 C sliced Sun-dried Tomatoes
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- Juice of 1/2 a lemon
- 1 teaspoon red pepper flakes
- 1 teaspoon Italian Seasoning
- 1 teaspoon coarse salt
Instructions
Add the diced salami, cubed cheese, mozzarella artichokes, sun dried tomatoes, pickles and olives.
Add in the olive oil, lemon juice, vinegar, red pepper flakes, Italian seasoning, and salt.
Toss gently and serve immediately.
Next time I’ll be adding banana peppers which are totally optional!