Marinated Antipasto Jar
Marinated Antipasto Jar
Ingredients
For the Antipasto Jar
- 1 cup green olives, pitted
- 6 ounces provolone cheese, cubed into 1/2-inch pieces
- 4 ounces hard salami, sliced into quarters or rolled
- 1 cup cherry tomatoes, halved
- 1/2 cup artichoke hearts, marinated, quartered
- 1/4 cup pepperoncini, sliced
For the Marinade
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a medium bowl, whisk together the extra virgin olive oil, red wine vinegar, chopped fresh parsley, dried oregano, garlic powder, red pepper flakes, salt, and black pepper until well combined. This is your marinade.
⏱️ 5 min
- 2
Prepare all the antipasto ingredients. Cube the provolone cheese, slice the hard salami, halve the cherry tomatoes, quarter the artichoke hearts, and slice the pepperoncini. Ensure the green olives are pitted.
⏱️ 10 min
- 3
Carefully layer the prepared antipasto ingredients into a clean, clear 1-quart glass jar. Alternate the ingredients to create an appealing visual effect. Start with some olives, then cheese, salami, tomatoes, artichokes, and pepperoncini, repeating until the jar is full.
⏱️ 5 min
- 4
Pour the prepared marinade over the layered ingredients in the jar, ensuring all components are submerged or well coated. Gently tap the jar on the counter a few times to release any air bubbles and help the marinade distribute.
⏱️ 1 min
- 5
Seal the jar tightly with a lid and refrigerate for at least 2 hours to allow the flavors to meld. For best results, marinate overnight.
⏱️ 120 min
- 6
Before serving, give the jar a gentle shake or turn it upside down a few times to redistribute the marinade. Serve chilled, perhaps with crusty bread for dipping.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Marinated Antipasto Jar
Ingredients
For the Antipasto Jar
- 1 cup green olives, pitted
- 6 ounces provolone cheese, cubed into 1/2-inch pieces
- 4 ounces hard salami, sliced into quarters or rolled
- 1 cup cherry tomatoes, halved
- 1/2 cup artichoke hearts, marinated, quartered
- 1/4 cup pepperoncini, sliced
For the Marinade
- 1/2 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
In a medium bowl, whisk together the extra virgin olive oil, red wine vinegar, chopped fresh parsley, dried oregano, garlic powder, red pepper flakes, salt, and black pepper until well combined. This is your marinade.
⏱️ 5 min - 2
Prepare all the antipasto ingredients. Cube the provolone cheese, slice the hard salami, halve the cherry tomatoes, quarter the artichoke hearts, and slice the pepperoncini. Ensure the green olives are pitted.
⏱️ 10 min - 3
Carefully layer the prepared antipasto ingredients into a clean, clear 1-quart glass jar. Alternate the ingredients to create an appealing visual effect. Start with some olives, then cheese, salami, tomatoes, artichokes, and pepperoncini, repeating until the jar is full.
⏱️ 5 min - 4
Pour the prepared marinade over the layered ingredients in the jar, ensuring all components are submerged or well coated. Gently tap the jar on the counter a few times to release any air bubbles and help the marinade distribute.
⏱️ 1 min - 5
Seal the jar tightly with a lid and refrigerate for at least 2 hours to allow the flavors to meld. For best results, marinate overnight.
⏱️ 120 min - 6
Before serving, give the jar a gentle shake or turn it upside down a few times to redistribute the marinade. Serve chilled, perhaps with crusty bread for dipping.
⏱️ 1 min