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CHOPPED ANTIPASTO SALAD
All measurements are approximate and ingredients are suggestions. Use whatever you have on hand, and what your family likes best (or what goes best with the dinner you’re preparing). If you add a lot of meat & cheese, it can even be used as a main dish salad. I was serving it as a side dish with Pepperoni Stromboli (recipe listed), so made a vegetarian version here.
(TIP: If your grocery store has an olive bar, you can buy as much as you need of a bunch of items, instead of buying lots of jars.)
1/2 cup roasted red peppers or sweet red peppers, coarsely chopped
1/2 cup pitted Kalamata olives…………………………….....1 TB fresh parsley, chopped
1/2 cup green olives (with or without pimentos)….….......…1/4 cup thinly sliced red onion
1/2 to 3/4 cup artichoke hearts, coarsely chopped (canned or marinated)
10-12 grape or cherry tomatoes, cut in half.................1/4 small iceberg lettuce, chopped
(I had some leftover steamed Italian cut green beans, so put them in too)
1 can garbanzo or cannellini beans, well drained
Meat & cheese additions:
1/2 cup provolone cheese, cut into matchsticks or small cubes
1/2 cup fresh mozzarella cheese, cut into small cubes
1/2 cup salami and/or pepperoni, cut into matchstick slices
1 cup (or more) cooked pasta can also be added ~ I like spirals, mini farfalle, or small shells best.
Store-bought Italian Dressing, or make your own:
Optional Homemade Vinaigrette
1/4 cup Red Wine Vinegar
1 tsp. dried oregano
3/4 tsp. Dijon mustard
1 tsp. crushed or minced garlic
1/2 tsp. black pepper
1/2 tsp. Kosher salt
1/4 cup extra-virgin olive oil
Whisk or blend together well. Store in a tightly covered jar in refrigerator. (If you have a fresh rosemary bush, stick a sprig into the jar.)
***
Just mix all your ingredients together in a big bowl. Store leftovers in a covered dish in the refrigerator. It will last for days, unless you have lettuce in it (which will get wilted).
All measurements are approximate and ingredients are suggestions. Use whatever you have on hand, and what your family likes best (or what goes best with the dinner you’re preparing). If you add a lot of meat & cheese, it can even be used as a main dish salad. I was serving it as a side dish with Pepperoni Stromboli (recipe listed), so made a vegetarian version here.
(TIP: If your grocery store has an olive bar, you can buy as much as you need of a bunch of items, instead of buying lots of jars.)
1/2 cup roasted red peppers or sweet red peppers, coarsely chopped
1/2 cup pitted Kalamata olives…………………………….....1 TB fresh parsley, chopped
1/2 cup green olives (with or without pimentos)….….......…1/4 cup thinly sliced red onion
1/2 to 3/4 cup artichoke hearts, coarsely chopped (canned or marinated)
10-12 grape or cherry tomatoes, cut in half.................1/4 small iceberg lettuce, chopped
(I had some leftover steamed Italian cut green beans, so put them in too)
1 can garbanzo or cannellini beans, well drained
Meat & cheese additions:
1/2 cup provolone cheese, cut into matchsticks or small cubes
1/2 cup fresh mozzarella cheese, cut into small cubes
1/2 cup salami and/or pepperoni, cut into matchstick slices
1 cup (or more) cooked pasta can also be added ~ I like spirals, mini farfalle, or small shells best.
Store-bought Italian Dressing, or make your own:
Optional Homemade Vinaigrette
1/4 cup Red Wine Vinegar
1 tsp. dried oregano
3/4 tsp. Dijon mustard
1 tsp. crushed or minced garlic
1/2 tsp. black pepper
1/2 tsp. Kosher salt
1/4 cup extra-virgin olive oil
Whisk or blend together well. Store in a tightly covered jar in refrigerator. (If you have a fresh rosemary bush, stick a sprig into the jar.)
***
Just mix all your ingredients together in a big bowl. Store leftovers in a covered dish in the refrigerator. It will last for days, unless you have lettuce in it (which will get wilted).
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