Marinated Cheese & Olive Antipasto
Cubes of cheese, green & black olives, crunchy red bell pepper, and pepperoncini peppers all marinated in a flavorful, herbaceous dressing make Marinated Cheese & Olive Antipasto the perfect addition to your parties, potlucks, and holiday get togethers.
Equipment
- small bowl or Mason jar
- large bowl
Ingredients
- 4 tablespoons olive oil
- 1 1/2 tablespoons red wine vinegar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon dried basil
- pinch black pepper
- 6 ounce can medium whole black olives drained
- 7 ounce jar medium piminto-stuffed green olives drained
- 12 ounce jar whole pepperoncini peppers drained
- 1/2 cup diced red bell pepper
- 8 ounce block of cheddar cubed
Instructions
- First, make the vinaigrette. In a small bowl or mason jar, add the olive oil, red wine vinegar, garlic powder, oregano, red pepper flakes, basil, and pepper. Stir in a bowl or shake mason jar until combined and set aside.
- To a large bowl, add the black olives, green olives, pepperoncini, red bell pepper, and cheese. Pour the vinaigrette over everything in the bowl and stir until everything is coated. Marinate in the fridge for 2-3 hours, stirring every now and then to make sure everything is well-coated. Serve and enjoy!
Notes
- Feel free to use your favorite cheese. I like cheddar because its sharpness complements the tangy olives and peppers, but pepper jack, Swiss, and Monterey jack would be great too.
- If desired, you could add salami, artichoke hearts, or mini mozzarella balls, but you may need to make more dressing to coat the extra ingredients.
- Store leftovers in an air-tight container in the fridge and use within 2-3 days.
Tried this recipe?Let us know how it was!