Antipasti Salad

  Antipasti Salad

This Antipasti Salad is a delicious mix of flavors and textures, perfect for sharing with friends! It's got fresh veggies, cured meats, cheeses, and a tangy dressing. You can throw in mixed greens, cherry tomatoes, cucumbers, olives, feta cheese, and hard-boiled eggs. The dressing is super simple, too—just olive oil, red wine vinegar, and Dijon mustard. Just mix everything up, drizzle the dressing, and you're good to go. Feel free to tweak the ingredients to your liking!😋

Ingredients

• 2 cups of mixed green salad (like arugula, romaine, or spinach)
• 1 cup cherry tomatoes, halved
• 1 cup of cucumber slices
• 1/2 red onion, thinly sliced
• 1/2 cup black and green olives
• 1/2 cup roasted red peppers, sliced (optional)
• 1/2 cup pepperoncini or banana pepper rings
• 1/2 cup cubed feta cheese or fresh mozzarella balls
• 1/4 cup Parmesan shavings (for garnish)
• 6-8 slices of cured meat (like salami, prosciutto, or mortadella), rolled
• 2 hard-boiled eggs, quartered
• Fresh basil leaves (for garnish)

Dressing

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon of Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste

Instructions

1. Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, garlic, oregano, salt, and pepper. Set aside.
2. To assemble the salad, layer the salad greens, cherry tomatoes, cucumbers, and red onions in a large serving bowl or platter.
3. Arrange the rolled cured meats, feta cheese cubes, olives, and pepper rings on top of the greens. If using, tuck in hard-boiled egg quarters and roasted red peppers.
4. Drizzle the dressing: Pour the prepared dressing over the salad just before serving. Toss gently or let guests serve themselves.
5. Garnish: Add Parmesan shavings and fresh basil leaves for an elegant touch.

Special Note 

You can always adjust the ingredients to suit your preferences—perhaps adding artichoke hearts, marinated mushrooms, or even croutons for extra crunch. Bon appétit! Let me know if you'd like a variation or help with a different recipe.

Tomato and Spinach Tart

Cooking from the pantry -  I have 4 lovely tomatoes that I needed to use before they get to ripe.  I really wanted to make a pizza, but realized I did not have ready made pizza dough.  So I decided to use pie crust and make a tart with my fresh tomatoes and spinach.   So is it a pizza or tart?  Well you can call it what ever you would like. All I know is my Tomato and Spinach Tart was very good.  I hope you will try this from the pantry recipe.

 Ingredients

• 1 - 9" pie crust 
• 4 medium tomatoes, cut about 1/4" thick slices
• 12 spinach leafs cut in half
• 8 ounces mozzarella cheese slice thin or shredded mozzarella low-moisture
• 1 tablespoon of oregano
• 1/4 cup fresh grated parmesan cheese
• 1 tablespoon MRS Dash Herb and Garlic seasoning

 

Step 1

Preheat oven 375° and spray pie pan with cooking spray.  Unfold pie crust and place in pan.  With a fork prick crust, then line crust with parchment paper.  Fill with pie weights or dried beans. Place on a cookie sheet and bake for about 10 - 15 minutes.   Once done remove from oven, then remove dried beans and parchment paper.

 

 

Step 2

Brush pie crust with olive oil and line the bottom of crust with mozzarella slices, then place spinach leafs on top.  Season with MRS Dash, then arrange slice tomatoes on top of the spinach.  Sprinkle oregano and parmesan cheese on top, bake for about 30 - 35 minutes.  Serve hot or room temperature.

 

Tomato and Spinach Tart with fresh mozzarella cheese.  It's like a deep dish pizza.

 

Note: If cheese exudes some liquid while baking, tilt the pan and spoon it off to keep the pie crust from becoming soggy. 

Saturday Dinner @ C's

Fresh saute Spinach with roasted Walnuts, Oscar the Crab, grilled Shrimp with Lemon  Dill Sauce, Garlic French Bread, and chilled Prosecco.

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