Antipasto salad
Looking for a new take on antipasti? Why not serve it salad style with all the proper Italian ingredients mixed together. This is terrific and interesting as lunch, a simple light supper, or to take to your next picnic or tailgate. Vary the ingredients with grilled red bell peppers, eggplant, or zucchini.
Portions: 6 to 8
Ingredients:
Preparation:
Combine the olive oil, vinegar, shallot, oregano, salt, and pepper to taste in a jar. Shake to mix well. Place all the remaining salad ingredients in a large bowl and toss well to combine. Pour the dressing over the salad and toss really wellfor 2 or 3 minutes. Mound the salad on a serving platter and serve table side with good bread. Pass additional extra-virgin olive oil, red wine vinegar, and salt. Make the dressing several days ahead. Prep all the remaining
ingredients and refrigerate in plastic bags until ready to serve.
