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Monday, July 12, 2010

Italian Antipasto

Italian Antipasto
Mr. Food

Have you ever thought about making a fresh antipasto at home, you know, the way
they serve it in Italian restaurants? Well, now you can! Just toss together this
classic antipasto with readily available ingredients from your market, and

Serves: 4
* 1 medium head iceberg lettuce, cut into bite-sized pieces
* 1/4 pound sliced ham, cut into 1-inch pieces
* 1/4 pound sliced Genoa or other hard salami, cut into 1-inch pieces
* 1/2 pound fresh mozzarella cheese, cut into 1-inch chunks
* 2 medium tomatoes, cut into chunks
* 1 (6-ounce) jar marinated artichoke hearts, drained
* 1 (7-ounce) jar roasted peppers, drained and cut into 1/2-inch strips
* 6 peperoncini
* 1 1/2 cups (about 20) extra-large pitted black olives, drained
* 1/2 cup Italian dressing
On a large platter, combine all the ingredients except the dressing. Just before serving, pour dressing over salad and toss until ingredients are evenly coated.
If you’d rather, prepare individual plates of this antipasto and keep them
chilled. Then drizzle each salad with dressing just before serving.

1 comment:

  1. This sounds excellent!! Great idea for all the wonderful summer produce.


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