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Di Palo’s Antipasto Salad

By Pete Evans From Moveable Feast Season 2, Ep.3
Colin Clark

Servings: 6 to 8

Using the highest quality ingredients is key to this salad. Chef Evans used Di Palo’s cacciatorini (hunter’s sausage) that’s rich with red wine and garlic. A tip for easily removing a dried salami casing: soak the links in warm water for 10 minutes to loosen the casing. Sicilian Castelvetrano olives are a good choice for their meaty, fruity, buttery flavor.


  • 1/2 lb. dried salami, such as cacciatorini, casing removed, cut into 1/2-inch dice (about 1 cup)
  • 1/2 lb. mortadella, casing removed, cut into 1/2-inch dice (about 1-1/2 cups)
  • 1/2 small head radicchio, cored and cut into bite-size pieces (about 2 cups)
  • 5 marinated artichoke hearts, preferably with stem on, halved lengthwise
  • 1 12-oz. jar roasted red peppers, drained and cut into bite-size pieces
  • 6 oz. Castelvetrano or Cerignola olives, pitted (about 1 cup)
  • 1 Tbs. capers, drained
  • 1/3 cup lightly packed fresh parsley leaves
  • 1/4 cup lightly packed fresh basil, smaller leaves only
  • 1/4 cup pine nuts, toasted
  • 1-1/2 Tbs. fresh oregano leaves, lightly chopped
  • 1/4 cup extra-virgin olive oil
  • 2 Tbs. red wine vinegar
  • Kosher salt and freshly ground pepper


  • In a large bowl, combine the salami, mortadella, radicchio, artichoke hearts, red peppers, olives, capers, parsley, basil, pine nuts, and oregano. Toss to combine.
  • In a small bowl, whisk the oil and vinegar together and season to taste with salt and pepper. Toss the mixture with enough dressing to coat, and serve.
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