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Anna's antipasto salad

September 3, 2008
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Serves 12

Rick and Anna Micucci have been serving this to family and friends for years. Anna doesn't worry about exact amounts. "Italians don't measure," she says. "We do what our grandparents and parents did: eyeball it."

8 ounces Genoa salami, cut into 1/2-inch cubes
8 ounces provolone, cut into 1/2-inch cubes
4 jars (12 ounces each) roasted sweet pepper strips, drained
3 jars (5.75 ounces each) stuffed manzanilla olives, drained
1/2 pound oil-cured olives
1 bunch celery, washed and thinly sliced
3 cloves garlic, finely chopped
1/2 cup olive oil, or more to taste
1. In a large bowl, combine the salami, cheese, roasted peppers, manzanilla and oil-cured olives, celery, garlic, and 1/2 cup olive oil. Stir, cover, and refrigerate overnight.

2. Remove the bowl from refrigerator. Let the mixture sit at room temperature for 30 minutes. Stir, adding more oil if you like, until the meat, cheese, and vegetables are all coated. Serve with crusty bread. Adapted from Micucci Grocery Co.

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