Make Ahead Antipasto Salad Jars

 

Makes 6 cups, enough for 4 lunches Here’s a candidate for crackers, though you can also just eat this right out of the jar (the celery provides the crunch) or spoon it over chopped romaine or iceberg lettuce. You might also want a little bread here, to soak up any leftover vinaigrette. And you know what’s really killer? Tossing this with cold pasta. This salad will last in the fridge for up to four days, and it only gets better as it sits.

 

1 cup (½-inch) cubes hard salami

1 cup (½-inch) cubes provolone

1 cup roughly chopped olives

1 cup roughly chopped roasted red peppers (from a jar is fïne)

1 cup roughly chopped marinated artichoke hearts

2 cups sliced celery (leaves included)

½ cup extra-virgin olive oil

¼ cup red wine vinegar

2 garlic cloves, finely chopped

1 tsp. dried oregano

1 tsp. kosher salt

½ tsp. sugar

 

In a large bowl, toss together the salami, provolone, olives, red peppers, artichoke hearts, and celery. In a medium bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and sugar. Pour the dressing over the salami mixture and toss until it’s all evenly coated. Store the salad in one large or several smaller airtight containers for up to 4 days; toss again before eating to distribute the vinaigrette.