Antipasto Trifle Salad

  • From Cooking Channel
Total Time:
50 min
50 min
Inactive Prep:
4 servings


  • One 15-ounce jar giardiniera in pickling brine
  • One 12-ounce jar pepperoncini in pickling brine
  • One 7-ounce jar pitted kalamata olives, drained
  • 8 ounces thinly sliced provolone
  • 8 ounces thinly sliced bresaola
  • 8 ounces thinly sliced mortadella
  • 8 ounces thinly sliced sopressata
  • 1 head escarole, shredded (about 3/4 pound)
  • 1 pint grape tomatoes, halved
  • One 18-ounce jar artichoke hearts, drained and cut into lengthwise into eighths
  • Toasted baguette, for serving
      • Directions

        1. Drain the giardiniera and the pepperoncini, reserving 2 tablespoons of the brine from each. Stem the pepperoncini, roughly chop and mix together with the giardiniera and olives in a medium bowl.

        2. Stack the provolone, bresaola, mortadella and sopressata and cut into quarters.

        3. Toss the escarole with the reserved brine. Put a third of the escarole in the bottom of an 8 by 5-inch trifle dish. Next, layer a third of the giardinera mixture, followed by a third of the tomatoes and then a third of the artichokes. Scatter half of the meat and provolone on top of the artichokes.

        4. Repeat the layering process 2 more times, so that there are three layers of all the components except the meat and provolone. The top layer will be artichokes. Serve on toasted baguette.