"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mixed Antipasto Salad Recipe

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This recipe for Mixed Antipasto Salad, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mardy Sackley


1 large clove minced garlic
2 tbsp balsamic vinegar
2 tbsp red wine vinegar
1/2 tsp crumbled dried rosemary
1 tsp dried basil, crumbled
1 tsp dried oregano
1/4 tsp dried hot red pepper flakes, or to taste
1/2 cup olive oil
3 large carrots
2 red bell peppers, roasted and cut into strips
2 yellow bell peppers, roasted and cut in strips
1/4 lb sundried tomatoes packed in oil, drained and cut in strips
3/4 lb mozzarella balls
1/2 lb hard Italian pepperoni
two 7 ounce jars artichokes
Anything else you have around

In small bowl whisk together the garlic, vinegars, rosemary, basil, oregano, red pepper flakes, salt and pepper to taste. Add the oil in a stream, whisking and then whisk marinade until emulsified.
In large saucepan of boiling water, blanch carrots 3-4 minutes, until crisp-tender and plunge in cold water. Cool and drain. In large bowl toss together everything with the marinade until combined well and chill the antipasto, covered for at least 4 hours or overnight. Transfer to platter and serve at room temperature. Sprinkle with chopped parsley if desired.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Easy to make, make ahead, very colorful. I have thrown in cauliflower (blanch it) , mushrooms (blanch them) and really anything that sounds good. I have quadrupled the recipe for a big party buffet and it turned out great.




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