CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2012-04-02
Serves: 7-8
Prep Time: 1-30m
Difficulty: easy
Backpacking: Yes
Ingredients
- 8 ounces Genoa salami, cut into bite-size pieces
- 8 ounces sopressata or other hard salami, cut into bite-size pieces
- 8 ounces sharp provolone cheese, cut into bite-size pieces
- 8 ounces fresh mozzarella cheese, cut into bite-size pieces
- 2 large tomatoes, cut into bite-size pieces
- 1 (14 ounce) can artichokes, drained and cut into bite-size pieces
- 1/2 (12 ounce) jar roasted red peppers, drained and sliced
- 1/2 cup pitted and coarsely chopped Kalamata olives
- 1/4 cup pitted and chopped green olives
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons red wine vinegar
- freshly-ground black pepper, to taste
- 1/4 cup shredded fresh basil leaves
Instructions
Combine the Genoa and sopressata salami, provolone, mozzarella, tomatoes, and artichokes in a bowl. Slice the roasted red peppers and add them to the bowl, along with about 3 tablespoons of their juice.
Mix in the chopped olives. Drizzle olive oil over the entire dish, followed by the red wine vinegar and black pepper. Salad can be made ahead of time and refrigerated until serving.
Tear the fresh basil leaves into bite-sized pieces and add them to the salad just before serving. Mix thoroughly and serve.
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maple kitchen cabinets .
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