Tittle : How to Make a Simple Italian Antipasto Salad Sulud
link : How to Make a Simple Italian Antipasto Salad Sulud
How to Make a Simple Italian Antipasto Salad Sulud
Antipasto is an Italian word that we use in English, and its actual meaning is “before the meal”. Meaning, it was served… before the main meal, like an appetizer.
We typically use salads before a meal and that’s how I came about creating this particular recipe for an Italian antipasto salad.
How you make an Italian antipasto is limitless. It can be as simple as a tray of olives and slices of prosciutto or more elaborate with cheeses and other assortments, even fish.
Flexible Ingredients, but Olives are Key in Your Anti-Pasti Recipe
However, with this recipe, I turn it into a salad. Instead of serving everything individually, I put it all together in a bowl and serve it… like a salad, and of course with extra virgin olive oil.
When I first made it, it was not based on any recipe, just my own creativity. I tested it out on my Italian in-laws and with great success. This was a winner and I’m so glad to share it with you.
My version is very simple: kalamata olives, garlic, olive oil, artichokes and roasted red pepper (from a jar). Feel free to mix it up and make your own variations such as tomatoes, mozzarella cheese, etc.
Some people like it with lots of garlic, while others tone it down. I like mine with lots of olive oil, my husband is the opposite. Either way, it tastes great and sometimes I make a huge bowl and have it as a lunch.
Italian Anti-Pasti Size and Quantities
You’ll notice with this recipe I don’t have any amounts for each ingredient. That’s because I’ve never measured. I completely just put in what I want using what I have. Sometimes at the end, I add more if I think it can use more of whatever ingredient.
Don’t stress about it, start with 1/4 cup of each item as a starting point if you must and then go from there. Of course, it also depends how many people you are serving. In which case you’ll really need to up the quantities.
Remember not everyone like kalamata olives, and you can certainly use a jar of mixed Italian or Greek olives which I’ve also done. Again – I use whatever I have. This also makes for great left overs, so if you make too much don’t worry – it’s even better when marinated overnight.
5 from 1 vote
Antipasto Salad Recipe
I'm sharing this easy antipasto salad recipe that I use frequently for a healthy lunch or side dish for dinner. It is great for parties and is super healthy!
Course Side Dish
Ingredients
kalamata olives Or mixed Mediterranean olives
chopped garlic
chopped artichokes
sliced roasted red peppers cut in 1" strips
3-4 TBLE extra virgin olive il
Instructions
Pour the chopped and pitted kalamata olives in a medium bowl
Chop the garlic very fine and add to bowl
Chop the artichokes and add to bowl
Slice the roasted red pepper in strips and add to bowl
Pour about 3-4 TBLE extra virgin olive oil over the mixture
Pour about 3-4 TBLE extra virgin olive oil over the mixture
Recipe Notes
Tip #1: Serve on top a romaine or spring mix salad to bulk up the dish.
Tip #2: Feel free to add or take away whatever you want such as adding a mix of olives!
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