Summer Antipasto Salad in a Jar

Summer Antipasto Salad in a Jar, with five variations, for an assortment of meal prep ideas to take to work for lunch every day of the week, or for easy weeknight dinners. This salad recipe is the perfect candidate for barbecues, potlucks, and patio parties.

📝 Ingredients

• 1 cup halved black olives
• 1 cup halved pitted Sicilian olives
• 7 oz jar of chopped roasted red peppers
• 10 oz jar of marinated baby artichokes - no chopping necessary
• 1/3 cup capers
• 2 + 1/2 cups celery chopped including the leaves
• 2 cups provolone, in 1/2 inch cubes
• 2 cups hard salami, in 1/2 inch cubes
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves grated in a microplane.
• 1 teaspoon dried oregano – I use Dominican oregano
• 1 teaspoon sea salt
• 1/2 teaspoon sugar
• Cooked quinoa
• Cooked orzo
• Cooked tricolor fusilli pasta
• Hard boil eggs
• Pre-packaged green butter lettuce & red butter lettuce
• Cherry tomatoes
• Garbanzo/chickpeas
• Crusty bread like baguette in cubes.

👨‍🍳 Instructions

1. 1In a large glass bowl, add the chopped ingredients in any order: hard salami, provolone, celery, black olives, Sicilian olives, roasted red pepper, baby artichokes (whole), capers (whole).
2. 2Make the vinaigrette: In a mason jar, add the extra virgin olive oil, red wine vinegar, sea salt, oregano and sugar. Shake until is well-combined.
3. 3Pour the vinaigrette over the antipasto mixture and toss until is well coated.
4. 4Store the salad in individual jars or airtight containers.
5. 5Before eating, add any additional ingredients you love or just toss before eating to coat again with the vinaigrette.
6. 6Store in the fridge for up to five days.