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Salad Bar Antipasto

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“Wonderful salad to tote to a picnic or potluck. Prep time includes marinating time.”

Ingredients Nutrition

  • 2 medium tomatoes, cut into bite size pieces
  • 1 small zucchini, sliced
  • 1 small summer squash, sliced
  • 1 cup cauliflower floret
  • 1 cup broccoli floret
  • 1 small cucumber, sliced
  • 2 stalks celery, sliced
  • 1 medium green pepper, cut into bite size pieces
  • 1 (8 ounce) packagesliced salami, cut into bite size pieces
  • 1 medium carrot, sliced
  • 12 small red onion, sliced and seperated into rings
  • 12 cup pimento stuffed olive
  • 12 cup pepperoncini pepper (pickle section of supermarket)
  • 1 cup bottled Italian salad dressing
  • 1 dash basil
  • 1 dash oregano
  • salt and pepper
  • parmesan cheese (optional)


  1. Combine and seal all ingredients in a large heavy plastic bag, except for the Parmesan cheese.
  2. Seal the bag and refrigerate for 24 hours, turning bag occasionally.
  3. Turn out into a large serving bowl.
  4. Top with the Parmesan cheese, if desired.

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