This recipe is one I’ve had for over 30 years I think – it’s super easy, cold (so it’s great for summer) and it gets better the longer it marinates.
1 8 oz. bottle Italian dressing
1 14 oz. can artichoke hearts, drained and quartered
1/2 lb genoa salami slices
1 cup grape tomatoes
1/2 cup kalamata olives
8 pepperocini peppers
1 8 oz. pkg Monterey Jack cheese, cut into cubes
In a medium bowl, pour dressing over artichoke hearts, salami, tomatoes, olives and peppers.
Cover and marinate in the fridge overnight. Drain. Arrange all, along with cheese, over lettuce on a platter. Serve with toothpicks. Alternately you can serve this antipasto on skewers. Then just wrap each skewer in foil for your picnic.
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