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)
- 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!)
- 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.)
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!