Antipasto salad

  • Preparation Time10 mins
  • Cooking Time10 mins
  • Serves4
  • DifficultyEasy
8 tbsp extra-virgin olive oil
1 1/2 tsp caster sugar
2 tbsp red wine vinegar
260g cubed salami
130g cubed provolone cheese
80g chopped red onion
40g chopped roasted red pepper
2 1/2 tbsp sliced Spanish olives
225g French beans
Salt
Freshly ground black pepper
1) Fill a large bowl with a handful of ice and water. Bring a saucepan of salted water to a boil over medium heat. Add the beans and cook until tender but still crunchy, about 3 to 4 mins. Transfer to an ice bath to cool. Drain beans on paper towels, then cut into 2cm pieces.

2) In a large serving bowl toss together beans, olives, red pepper, onion, cheese, and salami.

3) In a separate bowl whisk, in order, the red wine vinegar, sugar, oil and black pepper, to taste. Pour over salad, toss and serve.

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