Mixed Antipasto

by Vicki BrunsvoldTastemaker in Residence

Cook's Note - This can be partially prepared the day before.

Ingredients - Marinade
1/2 tsp minced garlic
2 Tbsp balsamic vinegar
2 Tbsp red wine vinegar
1/2 tsp dried rosemary
1 tsp dried basil
1 tsp dried oregano
1/4 tsp red pepper flakes - more to taste
Salt and pepper to taste
1/2 cup olive oil

3 large carrots, cut into 1/2 inch diagonal slices
2 small fennel bulbs, cut into 1/4 inch slices (about 3 cups)
2 roasted red bell  peppers, cut into strips
2 roasted yellow bell peppers, cut into strips
12 oz  pepperoncini - Tuscan peppers drained
1/4 lb sun-dried tomatoes packed in oil, cut into strips
3/4 lb black and/or green olives
3/4 lb cubed fresh mozzarella or bocconcini-small mozzarella cheese
1/2 lb soppressata-(Italian dry salami) 1/4 inch slices, cubed
14 oz marinated artichoke hearts, drained
1/3 cup minced fresh parsley
1/3 lb thinly sliced salami
fresh rosemary sprigs for garnish


  1. Marinade: Except for the olive oil, whisk together all the marinade ingredients in a small bowl. Add the olive oil in a stream, whisking until emulsified.
  2. Antipasto: In large pan of salted boiling water, blanch the carrots and fennel for 2-3 minutes, drain, and plunge into bowl of ice water. Let cool and drain well.
  3. In large bowl toss together the marinade with all the ingredients except for the salami and the rosemary sprigs.
  4. Chill covered overnight.
  5. Serve antipasto on a large platter, surround outer edge with salami and garnish with rosemary.