Saturday, March 22, 2014

On the menu: Antipasto Olive Salad

When the weather warms, I love to turn to a variety of healthy salads for their incredible taste and texture. Salads are great for entertaining, too, since they can be served chilled or at room temperature. Among the favorites to make ahead: Antipasto Olive Salad.


We had a wonderful harvest from our little olive grove this past season, so I'm partial to incorporating olives (or at least our own olive oil) in a salad that satisfies my passion for artichokes, too. This really makes a meal when served with a warm loaf of rustic bread and a good rosé wine (don't listen to the wine snobs, a good rosé is a perfect pairing.)

ANTIPASTO OLIVE SALAD RECIPE
Ingredients:
1lb mixed olives-Sicilian green, Calamata, pitted (and not stuffed.)
1 jar artichokes, quartered and drained
1 jar roasted red peppers, cut into strips
3 stalks of celery, thinly sliced
½ cup tender celery leaves
1 garlic clove, minced
½ small red onion, sliced
1 teaspoon dried oregano
1 small hot pepper, chopped (or a pinch of red pepper flakes)
¼ cup fresh Italian parsley, rough chop
1 cup smoked Scarmoza, cut into small cubes (may substitute provolone, mozzarella or your favorite cheese)
2 tablespoons white wine vinegar
½ cup olive oil

Directions:
Put all ingredients into a large bowl and mix. Serve at room temperature.



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