Antipast(a?)(i?)(o?)

I have no idea what the proper name for this salad is...I've done a little internet research and it seems like either "anitpasti" or "antipasto" are the way to go.  However, in MY family we have always called it "antipasta" or just "antipast" when we are trying to sound more Italian.  This is not the type of salad that you eat often...it is just for special occasions.  Usually once Thanksgiving, and Christmas time rolls around - we all know it is "antipasta season"!!!  This is always a HUGE hit at our family gatherings, and obviously depending on who makes it....it comes out a little different.  The recipe I am about to share is how my mother makes it.  This is word for word, exactly how she does it...but obviously feel free to make whatever adjustments you would like!  

Please realize this is for a GIANT portion (I'd say at least 20 people?)....it feeds a LARGE group.  You can try to cut the recipe in half for a smaller gathering, but that is just not as fun.  Even if you have a ton left over - it usually tastes even better the longer it sits.  You can have it for breakfast like my cousin Kristen and I like to do!  Haha!

You will need:

Meat...

*chop into half inch cubes

(get salami from the deli counter....ask them to cut it in one or two large chunks)

-1/2 lb. of genoa salami

-1/2 lb. of hard salami  

-1 large link of pepperoni (or 2 small links of pepperoni) ***Make sure you peel off the casing

Cheese...

*chop into half inch cubes

-Wedge of sharp provolone

-Wedge of soft/mild provolone

-Large block of mozzarella (part skim)

-Large block of cheddar

Produce...

-3-4 chopped leaves of romaine lettuce (just a tiny bit for the bottom of the bowl)

-4-6 stalks of celery (slice in half then chop)

-2 carrots (slice in half then chop)

Cans/jars....

-3 cans of extra large black olives (drain....slice in 3)

-2 jars of small green olives (drain...slice in half)

-2 jars of marinated artichoke hearts (slice them if they aren't already quartered) ***USE THE JUICE

-2 cans of regular artichoke hearts (quartered) - DRAINED

-2 small jars of sliced marinated mushrooms ***USE THE JUICE

-2 cans of regular (non-marinated) mushrooms (sliced) - DRAINED

-2 jars of DRAINED sliced pimentos

Also...

-olive oil

-red wine vinegar

-Italian bread

*Sorry to get all "shouty" about the draining, and non-draining of liquids - but this is VERY important!  (There I go again.)

SO....you put everything together, starting with the little bit of lettuce, meats, cheeses, veggies...and very carefully the canned/jarred ingredients (paying close attention to what gets drained, and what doesn't).  

The dressing is obviously made up of the juices from the marinated artichoke hearts and mushrooms + olive oil and red wine vinegar (to taste).  My mom doesn't add any extra seasoning...she keeps the dressing simple.  

Toss it all together, let it sit in the fridge for about 30 minutes before serving with bread.  

I cut the meats and cheeses the night before.

About to break these bad boys open!

Apparently I need a bigger bowl!!!

SO GOOD, always a crowd pleaser, and worth all the effort!!!  Enjoy!!!