Antipasti Salad

This is a great salad for a crowd with a traditional vinaigrette. The Italian style vegetables are interchangeable, depending on what your crowd likes. This goes great with pasta, a Tuscan Grilled Chicken or Smoked Ribs. This was inspired from a recipe in Epicurious that I found long ago.

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Start by pickling the red onions

Slice the onion into strips. Place the sugar, vinegar and salt into a small saucepan with the water. Once the water is boiling add the onions.

Boil for 5 minutes

Once the onions are tender, drain and set aside. Note: the onions can be made up to 24 hours earlier. Cover and refrigerate.

Make the Vinaigrette

Add the ingredients to a jar and shake.

Now it’s time to start assembling the salad, starting with laying the romaine on a large platter.

The rest of the assembly goes fast. Lay the veggies across the romaine leaves. On this night we did not use pepperoncinis, but they can be added, along with a wider variety of olives. Cucumbers are also a great addition.

Shake the vinaigrette over the top. This is a salad where a little vinaigrette goes a long way, so don’t over add dressing or it will become too “wet.” Serve additional dressing on the side.

It’s such a pretty salad!

The Antipasti Salad goes with a variety of meals.

On this night we served with (click for recipe):

Smoked Ribs

K’s Almost Famous Barbeque Sauce

But it would also be amazing with:

Stuffed Pasta Shells

Yield: 6-8

Author: Jennifer Hipskind

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Antipasti Salad

A salad with an Italian twist. Great as a salad with a pasta dish or to accompany a great barbeque meal.

Prep time: 20 MinCook time: 5 MinTotal time: 25 Min

Ingredients

Salad

• 2-3 hearts of Romaine Lettuce, torn into bite size pieces
• 1/2 cup parsley leaves, stems removed, chopped
• 10-12 cherry tomatoes, halved
• 1 small jar roasted red bell peppers, cut into strips
• 1 12oz jar marinated artichoke hearts, drained and quartered
• 1 cup of olives, sliced (assorted, black or green)
• 8-10 whole pepperoncini (optional)

Pickled Onions

• 1 red onion, sliced
• 2 cups of water
• 3 tablespoons red wine vinegar
• 2 tablespoons sugar
• 1 teaspoon salt

Vinaigrette Dressing

• 6 tablespoons red wine vinegar
• 1 small garlic clove, minced
• 1 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup olive oil

Instructions

1. Start by pickling the red onions. Bring the water, vinegar, sugar and salt to a boil in a small saucepan. Add the onion. Simmer until tender about 5 minutes. Drain, cool and set aside
2. Make the vinaigrette. Whisk the vinegar, garlic, sugar, salt and pepper into a bowl or small jar. Slowly add the oil while whisking. If in a jar, seal and shake.
3. Assemble the salad by first laying the lettuce on a large platter. Scatter the tomatoes, parsley, onions, peppers, artichokes and olives over the lettuces. Shake the vinaigrette and pour a desired amount over the salad. Serve additional vinaigrette on the side, if desired. Serve at once. Enjoy!