- Rachael Ray's non profit organization, Yum-o! - https://www.yum-o.org -

Bite-Size Antipast-Salad


  • 1 tablespoon balsamic vinegar
  • 2 tablespoons extra virgin olive oil (EVOO)
  • Salt and freshly ground black pepper, to taste
  • 1/4 pound chunk provolone cheese, cut into pieces
  • 1/2 pound bocconcini, pieces cut or snipped in half
  • 1 whole roasted red pepper, chopped or snipped into pieces (available in jars at the deli counter)
  • 1 can quartered artichoke hearts in water, drained (14 ounces)
  • 12 slices pepperoni
  • 1/4 pound salami, sliced, chopped into bite-size pieces
  • 1/2 cup olives, pitted, black or green
  • 1/2 pint grape tomatoes
  • 1 heart of romaine lettuce, chopped or torn into bite-size pieces
  • 10 leaves fresh basil, torn or snipped into slivers


  1. Make the dressing: whisk balsamic vinegar and EVOO together in a small bowl until combined. Add salt and pepper and whisk again.
  2. Combine cheeses, red pepper, artichoke hearts, meat, olives, tomatoes, lettuce and basil on a shallow platter. Pour dressing over them.
  3. Season salad with salt and pepper.