Donna's Antipasto Salad

Donna's Antipasto Salad

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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.

Rating:

☆☆☆☆☆ 0 votes

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

How to Make Donna's Antipasto Salad

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!)

Printable Recipe Card

About Donna's Antipasto Salad

Main Ingredient: Vegetable
Regional Style: Italian



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