Summer Antipasto Salad in a Jar.

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
4 from 2 votes
Prep Time 30 mins
Total Time 30 mins
Course Appetizer
Cuisine Olive Oil, Olives


  • 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


  • In 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).
  • Make 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.
  • Pour the vinaigrette over the antipasto mixture and toss until is well coated. Store the salad in individual jars or airtight containers.
  • Before eating, add any additional ingredients you love or just toss before eating to coat again with the vinaigrette. Store in the fridge for up to five days.

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