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South Philly Antipasto Salad


  • 1/3 pound chunk Genoa salami, chopped into 1/2-inch pieces

  • 1/4 cup hot pepper rings

  • 1 red bell pepper, chopped (1 roasted red pepper can be substituted)

  • 1/2 pint marinated mushrooms

  • 1/2 small red onion, thinly sliced

  • 1 pint red grape tomatoes, cut in half

  • 1 pint yellow grape tomatoes, cut in half

  • 1/2 cup flat leaf parsley leaves, roughly chopped

  • 2 hearts of romaine, roughly chopped

  • 1 can artichokes in water (15 ounces), quartered

  • Red wine vinegar, a good drizzle

  • Extra virgin olive oil (EVOO), a good drizzle


Combine all of the ingredients in a large salad bowl and give it a good drizzle of both the red wine vinegar and EVOO. Season with a little salt and pepper, toss together and serve.