Name: Ultimate Marinated Antipasto Jars
Ingredients: 1 cup cherry tomatoes, halved; 1 cup small mozzarella balls (bocconcini or ciliegine); 1 cup pitted green or Kalamata olives; 1 cup marinated artichoke hearts, drained and quartered; ¾ cup roasted red peppers, sliced; ½ cup pepperoncini, drained; ½ cup cucumber, sliced; ½ cup red onion, thinly sliced; 4 oz (115 g) salami, sliced into strips or bite-sized pieces; 4 oz (115 g) prosciutto, torn into small pieces; ½ cup extra-virgin olive oil; ¼ cup red wine vinegar; 2 tablespoons fresh lemon juice; 2 cloves garlic, finely minced; 1 teaspoon Italian seasoning; 1 teaspoon Dijon mustard; ½ teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; ¼ teaspoon red pepper flakes, optional

Ingredients

Scale

This recipe combines a colorful antipasto mixture with a zesty, Dijon-brightened Italian marinade. Here’s what you’ll need:

Antipasto

1 cup cherry tomatoes, halved
1 cup small mozzarella balls (bocconcini or ciliegine)
1 cup pitted green or Kalamata olives
1 cup marinated artichoke hearts, drained and quartered
¾ cup roasted red peppers, sliced
½ cup pepperoncini, drained
½ cup cucumber, sliced
½ cup red onion, thinly sliced
4 oz (115 g) salami, sliced into strips or bite-sized pieces
4 oz (115 g) prosciutto, torn into small pieces

Zesty Italian Marinade

½ cup extra-virgin olive oil
¼ cup red wine vinegar
2 tablespoons fresh lemon juice
2 cloves garlic, finely minced
1 teaspoon Italian seasoning
1 teaspoon Dijon mustard
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional

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Instructions

This recipe comes together with minimal hands-on effort, relying mostly on time in the fridge to develop deep, well-rounded flavor.

Step 1: Make the Marinade

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, garlic, Italian seasoning, Dijon mustard, oregano, salt, black pepper, and red pepper flakes (if using) until well combined and slightly emulsified.

Step 2: Combine the Antipasto Ingredients

Add the cherry tomatoes, mozzarella, olives, artichoke hearts, roasted red peppers, pepperoncini, cucumber, red onion, salami, and prosciutto to a large bowl.

Step 3: Add the Marinade

Pour the prepared marinade over the antipasto ingredients in the bowl.

Step 4: Toss to Combine

Gently toss everything together until evenly coated, being careful not to tear the prosciutto or mozzarella too much.

Step 5: Fill the Jars

Divide the mixture between clean jars, making sure each jar gets a good variety of ingredients for both flavor balance and visual appeal.

Step 6: Add Remaining Marinade

Spoon any remaining marinade over the top of each jar, distributing it evenly.

Step 7: Refrigerate

Seal the jars and refrigerate for at least 2 hours to allow the flavors to develop.

Step 8: Marinate Longer for Best Flavor

For the best flavor, refrigerate overnight. The extra time allows the ingredients to become even more deeply infused with the zesty, tangy marinade.

Step 9: Bring to Room Temperature

Let the jars sit at room temperature for a few minutes before serving. This helps the olive oil loosen from its chilled state and allows the full flavor of the marinade to shine through.