Antipasto

Antipasto by

Gigi Stewart, M.A.

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For the salad:

  • 1 cup cubed cheddar cheese (1/2-inch cubes)
  • 1 cup cubed Monterey Jack cheese (1/2-inch cubes)
  • 3 ounces cubed all-natural salami or pepperoni (make sure it is GF and free from nitrates, nitrites and other additives)
  • 1⁄2 cup sliced black olives, drained
  • 1 cup fresh broccoli florets
  • 1 cup fresh cauliflower florets
  • 1⁄2 cup chopped green bell pepper
  • 1⁄2 cup chopped red bell pepper
  • 1⁄2 cup chopped red onion

For the dressing:

  • 1⁄2 cup apple cider vinegar
  • 1⁄4 cup olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1⁄4 teaspoon salt
  • 1⁄4 teaspoon garlic powder

 

Instructions

  1. Whisk dressing ingredients together in a large salad bowl.
  2. Add all salad ingredients except cheese and toss to coat with dressing.
  3. Add cheese and gently fold into the salad.
  4. Cover and chill until ready to serve (at least 2 hours), stirring occasionally.
  5. Make this salad up to 5 days ahead.