Donna's Antipasto Salad Recipe

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Donna's Antipasto Salad

Jean R

By
@bshemadoni

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.


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Rating:

Serves:

2+

Prep:

15 Min

Cook:

1 Hr

Method:

Refrigerate/Freeze

Ingredients

2 medium
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

Directions Step-By-Step

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!)

About this Recipe

Main Ingredient: Vegetable
Regional Style: Italian