Summer Antipasto Salad in a Jar
Here is a meal prep idea for a busy week. Easy to make and no cooking involved.
Recipe by Carlos Leo
- 1 cup black olives (halved)
- 1 cup Pitted Sicilian olives (halved)
- 1 7oz jar roasted red peppers (chopped)
- 1 10oz jar 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)
For the Vinaigrette:
- 1/2 cup olive oil ((extra virgin))
- 1/4 cup red wine vinegar
- 2 garlic cloves (grated in a micro-plane)
- 1 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp sugar