Nutrition Facts
3 servings
3
Recipe for Antipasto Salad
A delicious salad in the colors of Italy that brings sunshine to the plate!
The dressing
30 olive oil
6 pitted and chopped olives
15 sun-dried tomatoes in oil, drained and finely chopped
¼ clove chopped garlic
The salad
Lettuce leaves
2 Parma ham or Serrano (or 3 small ones)
2 dried tomatoes
1 tomato (or 2 depending on taste)
1 melon
1 Buffalo Mozzarella
30 cold cooked eggplants (or bought pre-marinated in a jar at the supermarket)
30 cold grilled peppers
Corn on the cob with vinaigrette (optional)
Parmesan
pepper and salt
Directions
1
Prepare the dressing: in a bowl, combine all the ingredients together, making sure to finely chop the garlic, sun-dried tomatoes, and olives. Set aside.
2
Take a large plate and arrange the washed and drained lettuce leaves all over the plate, add a little bit of homemade vinaigrette, then sprinkle the sliced tomatoes, cold peppers, and cold eggplants over the salad.
3
Cut the mozzarella into small cubes and distribute them over the salad, then add the sun-dried tomatoes and the ham sliced into thin strips. Arrange the olives, the corn on the cob (optional), and finish by placing the slice of melon on the side.
4
To finish, dress the salad with homemade vinaigrette to taste, then season with salt and pepper and sprinkle with a bit of parmesan shavings. Enjoy cold.
Ingredients
The dressing
30 olive oil
6 pitted and chopped olives
15 sun-dried tomatoes in oil, drained and finely chopped
¼ clove chopped garlic
The salad
Lettuce leaves
2 Parma ham or Serrano (or 3 small ones)
2 dried tomatoes
1 tomato (or 2 depending on taste)
1 melon
1 Buffalo Mozzarella
30 cold cooked eggplants (or bought pre-marinated in a jar at the supermarket)
30 cold grilled peppers
Corn on the cob with vinaigrette (optional)
Parmesan
pepper and salt
Directions
Directions
1
Prepare the dressing: in a bowl, combine all the ingredients together, making sure to finely chop the garlic, sun-dried tomatoes, and olives. Set aside.
2
Take a large plate and arrange the washed and drained lettuce leaves all over the plate, add a little bit of homemade vinaigrette, then sprinkle the sliced tomatoes, cold peppers, and cold eggplants over the salad.
3
Cut the mozzarella into small cubes and distribute them over the salad, then add the sun-dried tomatoes and the ham sliced into thin strips. Arrange the olives, the corn on the cob (optional), and finish by placing the slice of melon on the side.
4
To finish, dress the salad with homemade vinaigrette to taste, then season with salt and pepper and sprinkle with a bit of parmesan shavings. Enjoy cold.
Notes
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