donna's antipasto salad
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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prep time
15 Min
cook time
1 Hr
method
Refrigerate/Freeze
yield
2 +
Ingredients
- 2 medium italian plum tomatoes per serving
- 1 clove garlic, chopped or minced for every 2 tomatoes
- 1 tablespoon olive oil, extra virgin per serving ( she says her family prefers a light olive oil)
- 1 teaspoon oregano, dried per 2 tomatoes
- 1 teaspoon 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
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Step 1This 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.
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Step 2Add chopped or minced garlic, 1 tsp. for every 2 tomatoes.
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Step 3If adding optional cheese or onion, do so now. Then drizzle olive oil over all and toss to coat veggies.
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Step 4Add herbs and toss again. Salt and pepper to taste.
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Step 5You may notice at this point that the tomatoes start to release juices, the olive oil seems to help this along.
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Step 6Chill 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Other Salads
Category:
Vegetable Appetizers
Ingredient:
Vegetable
Method:
Refrigerate/Freeze
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