Boar’s Head Antipasto Salad

Boar’s Head Antipasto Salad

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Courtesy of Boar’s Head Brand

Boar's Head Antipasto Salad

  • 1/2 cup red pepper, roasted
  • 1/4 cup red onion, sliced
  • 1/4 cup Italian dressing
  • 1/4 cup artichoke hearts, sliced
  • 2 slices Kalamata olives
  • 1 cup green olives
  • 2 Tbsp. grape tomato
  • 1/8 lb. Boar’s Head Hot Ham Cappy, julienne
  • 1/8 lb. Genoa Salami Natural Casing, julienne
  • 1/8 lb. Sandwich Style Pepperoni, julienne
  • 1/8 lb. Picante Provolone Cheese, julienne


  1. Drain olives, artichoke hearts, and red peppers, then toss together in a large mixing bowl.
  2. Julienne Ham, Genoa Salami, Pepperoni, and Provolone Cheese into ¼” thick slices and add to mixing bowl.
  3. Add grape tomatoes and sliced red onion to mixing bowl. Add salt, pepper, and Italian dressing. Toss salad until all ingredients are completed mixed. Place into a large bowl and serve.

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