Enjoying the Simple Pleasures of Life, While Living in a Complicated World

Antipasto Salad

Antipasto Salad

Vittorio’s was a wonderful Italian restaurant in Stillwater, Minnesota that was owned by the Gozzi family. The menu featured a incredible antipasto salad, which we enjoyed immensely. Vittorio’s is no longer in business, however, it’s former patrons remember this salad. This is my adaptation of this delectable salad and I’ve included peppers, purple onion and cherry tomatoes, for those who have had anitpasto salad with lots of veggies. If  you’re craving the restaurant version, omit the peppers, onion and tomatoes.

Serves 20 for small portion salads
Serves 10 for entrée salad
Halve this recipe for main meal dish serving 4 to 6

Prepare ingredients for this salad ahead of time  and store in zip-loc bags for easy convenience! You can prepare all of the ingredients the day before, store in the refrigerator and put it together quickly and easily prior to serving! No muss or fuss!

Large bag: Lettuce
1 large bag of salad greens, mixed (washed and dried)

Large bag: Vegetable and Meat
1 pound mozzarella, cubed small
1 cup  green olives, sliced/broken
1 large can black pitted olives, drained sliced
½ pound sliced pepperoni, sliced into ribbons
¾ pound of hard salami, sliced into 1/4 inch- ribbons
½ pound of thinly sliced ham, sliced into 1/4 inch- ribbons
Two jars marinated artichokes (in oil)- diced and remember to pour oil into bag to act as a marinade)

Large bag: Cherry Tomatoes & Peppers
3 cups cherry or grape tomatoes, sliced in half
2- red  or green peppers, diced

Medium bag: Cheese (use more or less to your desired taste)
(I ‘grate’ cheese with my food processor-pulse with a processing blade)
6 ounces of fresh Parmesan  cheese, grated
6 ounces of fresh romano cheese, grated

Note: reserve ¼ cup of grated cheeses to dust over the top of the salad

Medium bag: Additions
1 purple onion, diced into small cubes (optional, for those who do not like onion)
2 tablespoons fresh garlic, finely minced
2 jars marinated  pickled mushrooms-drained
½ cup julienned cut (small, fine ribbons) fresh basil

Red Wine Vinaigrette:
1 ¾ cup light extra virgin olive oil
1/8 cup water
¼ cup red wine vinegar
¼ teaspoon each: salt and pepper
1 teaspoon dried basil
1 tablespoon dried Italian spices

Assemble the salad in order, immediately before serving, in a very large bowl:

  1. Lettuce bag
  2. Red Wine Vinaigrette-toss lettuce to coat lettuce evenly
  3. Cheese bag-toss salad to evenly coat
  4. Vegetable and  meat bag
  5. Cherry tomatoes and pepper bag
  6. Additions bag

Gently toss all of the ingredients . Dust top of salad with reserved ¼ cup of grated cheese.



One response

  1. Pingback: Antipasto Salad | Willow Cottage | Willow Cottage

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