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donna's antipasto salad

bshemadoni avatar
Recipe by
Jean R
@bshemadoni
Oak Park, IL

I have a friend from Cleveland who is 2nd generation Italian/Polish/American. She shared the way her family makes Antipasto with me, so with summer in and tomatoes coming off the vines I thought this would be the time to share this. The number of servings is based on number of tomatoes, 2 per person is recommended.

►
yield 2 +
prep time 15 Min
cook time 1 Hr
method Refrigerate/Freeze

Ingredients For donna's antipasto salad

  • 2 md
    italian plum tomatoes per serving
  • 1 clove
    garlic, chopped or minced for every 2 tomatoes
  • 1 Tbsp
    olive oil, extra virgin per serving ( she says her family prefers a light olive oil)
  • 1 tsp
    oregano, dried per 2 tomatoes
  • 1 tsp
    parsley flakes, per 2 tomatoes
  • ?
    salt and pepper to taste
  • asiago cheese, grated, thin slices of onion. these can be added for a more substantial meal

How To Make donna's antipasto salad

  • 1
    This recipe does not have serving number, so estimate 2 medium tomatoes for every person served. Now chop tomatoes into smallish bite size pieces in a bowl.
  • 2
    Add chopped or minced garlic, 1 tsp. for every 2 tomatoes.
  • 3
    If adding optional cheese or onion, do so now. Then drizzle olive oil over all and toss to coat veggies.
  • 4
    Add herbs and toss again. Salt and pepper to taste.
  • 5
    You may notice at this point that the tomatoes start to release juices, the olive oil seems to help this along.
  • 6
    Chill for about one hour or less to help flavors meld and serve with a crusty bread to dip or pile the salad on top of. Enjoy! (according to Donna- Mangia, Mangia!)
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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