Looking for a hearty “salad” to chomp down this winter? This antipasto recipe is chocked full of olives, cheeses, cured meats, breadsticks, and a hint of lettuce to keep it in the salad category but not necessarily the healthy category.
Prep Time: 10 minutes (includes openings of jars)
Ingredients:
- Bag Italian salad mix
- Bundle of fresh basil (If you’re blessed enough to live near a Wegmans they have clamshells of basil. I used a whole clamshell of basil.)
- Jar Roasted Red Peppers (I used Cento)
- Jar gardenia mix (Cento)
- Black olives
- Queen green olives (or you can use the normal size)
- Stuffed green olives (I used garlic stuffed, but whatever you enjoy, go with that: blue cheese, feta, garlic, almond – pick your fav!)
- Peppercinis
- Marinated Artichoke hearts
- Meats: prosciutto, salami, pepperoni
- Cheeses: provolone (chunked & cubed), fresh mozzarella and fresh Parmesan (grated)
- Optional: add in a package of cooked cheese tortellini to make this salad very filling
- Bread sticks (I used DeLallo brand)
- Dressing: balsamic or Italian (honestly tho I didn’t use any. Between the olives, gardenia, and artichokes there was enough dressing for me from those marinated items.)
Directions:
Lay down your greens first, then layer on the canned stuff, cheeses and meats. I mixed it all up the entire time I was preparing since it was being immediately consumed. But if you are going for presentation, lay the greens down and arrange almost like a charcuterie board.
Fancy AF Extra: Wrap your breadsticks in prosciutto and serve on top.
This salad gave my dude and I four very healthy and hearty servings. Normal people could probably do six, and if this was just a side dish not the main course, you could serve up more.
I’m sure this would taste divine with a very nice glass of red or suttle white. I’ll have to wait a for more months till I’m back on the wagon for that pairing.
What did you think? Any good variations? Let me know!
high, momma 