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Bite-Size Antipast-Salad


  • 1 tablespoon balsamic vinegar

  • 2 tablespoons extra virgin olive oil (EVOO)

  • Salt and freshly ground black pepper, to taste

  • 1/4 pound chunk provolone cheese, cut into pieces

  • 1/2 pound bocconcini, pieces cut or snipped in half

  • 1 whole roasted red pepper, chopped or snipped into pieces (available in jars at the deli counter)

  • 1 can quartered artichoke hearts in water, drained (14 ounces)

  • 12 slices pepperoni

  • 1/4 pound salami, sliced, chopped into bite-size pieces

  • 1/2 cup olives, pitted, black or green

  • 1/2 pint grape tomatoes

  • 1 heart of romaine lettuce, chopped or torn into bite-size pieces

  • 10 leaves fresh basil, torn or snipped into slivers


Make the dressing: whisk balsamic vinegar and EVOO together in a small bowl until combined. Add salt and pepper and whisk again. Combine cheeses, red pepper, artichoke hearts, meat, olives, tomatoes, lettuce and basil on a shallow platter. Pour dressing over them. Season salad with salt and pepper.

This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to