Antipasta Salad

Thanksgiving is of course, an American Holiday, but if you're Italian-American your Thanksgiving Feast will not be complete without some sort of Antipasto, which is a first course, served before the pasta course. Most people have platters of rolled up meats, chunks of cheeses and olives and maybe some pickled vegetables. For as long as I can remember our Antipasta (always ended it with an A instead of an O) was always different and I wouldn't have it any other way. My mother told me that my Aunt Carol (from my Mom's side of the family) started this tradition but I have yet to find out the story behind it. Instead of rolling our cold cuts and arranging them on a platter, we slice our meats and add it with the cheese, peppers, artichokes and lots of other good stuff and put it into a large bowl like you would a salad. We add some olive oil and let the flavors blend together overnight.  The result is amazing! Eat this with some good Italian bread and you have a filling meal right here. I hope you try it this way next time!

Antipasto Salad

Serves 12 (or more) as a first course

Ingredients:

1 1/2 lbs boiled deli ham, sliced into strips
1 lb genoa salami, sliced into strips
1 stick pepperoni (ask to have it sliced thin)
1 stick soppresata (ask to have it sliced thin)
2 cans black olives, drained
1 jar spanish olives, drained (sometimes we use sicilian olives - use whatever you like or are in the mood for)
1 jar pepperoncini
1  half moon of provolone, sliced into small chunks
6 stalks of celery, peeled and sliced across so they look like half moons
3 jars marinated artichoke hearts with juice
3 jars roasted peppers packed in oil, sliced into strips
2 cans anchovies

*If you can't find soppresata or pepperoni dried sausage (hot and sweet) can be used instead.

Directions:

Toss all ingredients together in a very large bowl. If the ingredients are packed in oil add to the bowl, if packed it water or vinegar, discard.  Drizzle in some olive oil while mixing to create a nice coating without making it too oily.  Refrigerate overnight.  Serve as a first course with Italian bread.