Tuesday, June 15, 2010

Antipasto Salad

One of my favorite salads to eat in the summer is an antipasto salad.

Easy to make, easy to serve, it's delicious and you won't need to turn the oven on!

You'll need two to three heads of Romain lettuce,
washed and cut into 1 1/2 inch bites.

1 1/2  pounds of  Mortadella
1 pound of Cotto Salami
1 pound of Provolone Cheese

I like to stack these meats in layers and cut them into 3/4 inch cuts.

On a cutting board, lay a slice of Mortadella, top it with a slice of Provolone Cheese, top that with a slice of Cotto Salami and top it off with another slice of Mortadella.  

Before you cut the meats/cheese press them lightly together to bond them.  

Cut the meats/cheese into strips of 3/4 inch strips and then cut them crosswise into 3/4 inch cuts.

Set the meats/cheese aside in a bowl.

1 can of garbanzo beans, drained
5-7 Roma tomatoes, washed cut into 1 inch slices
1 red onion, cut into slices
1 cup whole or pre-sliced peperoncinis, drained of juice
1 can large black olives, drained and cut in half
The trick to a beautiful salad is it's layering.

In a large bowl place a layer of romaine lettuce and add a little bit of all of the toppings:

Garbanzo Beans
Roma Tomatoes
Red Onions
Black Olives

Top with your cubes of meat/cheese.

Repeat the same process over again until you are done.

This salad is tasty and doesn't need a salad dressing to enjoy it, but if you really  need to have one I suggest a good bottle of olive oil and vinegar salad dressing.



** All photographs have been watermarked


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