Antipasto Salad

This robust salad is easy to make and always a crowd pleaser!


  • 1/4 pound thinly sliced mortadella
  • 1/4 pound salami, thinly sliced large rounds
  • 1/4 pound provolone, thinly sliced
  • 1 large ball fresh mozzarella, cut into chunks
  • 1 cup mixed olives
  • 1 can artichokes, drained and quartered
  • 1 jar Giardiniera (pickled vegetables)
  • 1 1/2 heads radicchio, chopped
  • 1 carrot chopped
  • 1 celery chopped
  • 1 cup basil
  • 1/4 cup extra virgin olive oil (EVOO)
  • 3 tablespoon balsamic vinegar
  • Salt and freshly ground pepper


Chop the mortadella, salami, and provolone into bite-size pieces and put into a large serving bowl. Add mozzarella cheese, olives and veggies to the bowl with the meats, and give it a toss. Finish it off with the basil, EVOO, balsamic vinegar, salt and freshly ground pepper.

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