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.
Pear and walnut salad The sweetness of pears gives us Easter vibes in this fresh…
This speedy soup is perfect for any fish lover who doesn’t want to spend ages…
This is a delicious, creamy soup, which goes really well with the crunchy olive pesto.…
Warming and comforting, this is my go-to soup during the autumn (fall) and winter, when…
This simple mushroom soup delivers all the taste of wild mushrooms without the price tag!…
This is a delicious, creamy soup made using frozen broad (fava) beans. The subtle, smoky…