Favorite Thing On Earth: Antipasto
One of my favorite salads on this planet is an Antipasto. While I was in Nick’s hometown I had so much antipasto that I was in heaven. I was inspired by the ones in New York and made Nick and I a big bowl of it when we got back from our trip. It was around six when we got back on Sunday night, and we just wanted something easy to make so we could chill out after driving so many hours in a car.
There are a lot of different ways to make antipasto. I remembered all the ingredients they put in the ones back in New York and mimicked theirs.
Grocery List: red onion, roma tomatoes, pepperoncinis, salami, capicola, provolone, iceberg lettuce, romaine lettuce, and a homemade Italian dressing that I swore on my life I wouldn’t tell anyone what’s in it.
I could literally eat buckets of antipasto and my mouth is watering just thinking about it right now! Maybe after crossfit tonight, I’ll whip up a batch 🙂 Unless my arms are too sore to move.
What is your favorite salad??
THE DREAMCATCHER DRESS IS BACK IN STOCK!
seriously you aren’t giving us the dressing recipe? I swear I won’t give it to anyone too!!!!!!
if it was my recipe I would! 🙂
This looks so delicious! I like that this recipe is simple and fast to put together, and you can tweak it if you desire! One of my favorites salads is a classic garden salad with balsamic vinegar! 🙂 Thanks Tara!
I love a classic green 😉
I love Caprese salads and anything with seasonal veggies!
Yum!!
looks like slow cooked veggies with tomatoes and salami. I am curious about that secret ingredient in your Italian seasoning.
Antipasto means appetizer – it’s not a salad. Traditionally it’s a platter of meats, cheese and pickled vegetables. You may be trying to explain that you took the idea of an antipasto type salad but your blog isn’t clear on same and comes off culturally ignorant.
ok thanks.
While you are mostly correct, I am Italian American and was raised in an italian family. I also lived in Italy for several years. Strictly speaking, “antipasto” does mean appetizer or “before the meal”. However, if you say antipasto (or “antipast” in Italian American cultures) this is widely understood as the recipe above. I wouldn’t have honestly thought of anything else. Of course, there can easily be tons of different antipasto varieties, but I’d relax on the “cultural education”. This was not a culturally ignorant statement.
I was also really confused when I saw a salad instead of a platter with prepared veggies, etc. Maybe Tara can invite her man on her blog to talk about what antipasto means where he’s from? I would disagree that “antipasto” is widely understood as this recipe, but this is a good opportunity to share a different perception from Tara’s side.
For those looking for a homemade Italian dressing, here is mine:
Equal parts red wine vinegar and good extra virgin olive oil (I usually do a cup each)
2 cloves minced garlic
Half a cup chopped fresh herbs including parsley, oregano, rosemary (light on the rosemary. You can use a tablespoon or two of dried Italian seasoning instead, but include at least some fresh parsley)
Teaspoon sugar
One-third cup grated Parmesan-Romano blend
Combine all ingredients in food processor and pulse until oil/vinegar is emulsified. OR mix all ingredients with vinegar except oil, and then slowly whisk in oil in a thin trickle. Food processor is easier for me, but means more to clean up. Use a few tablespoons for a salad and store the rest in a closed container in the fridge.
Yummy! I need this right now 🙂
Mmmm it looks delicious! I loveee antipasto salads! (Well really I just love salads!) looks like one more thing on my “to make” list!
Ps you are beautiful!
Let us know how you like crossfit!!!
This looks amazing! I can’t wait to try it out!
YUM! This looks amazing! Like an Italian sub, but in salad form. Lately I’ve been obsessed with “Chinese chicken salad”… I toss iceberg lettuce, shredded matchstick carrots, sliced scallions, and grilled chicken in a dressing I made up (1 part orange juice, 1 part rice wine vinegar, and two parts Trader Joe’s Island Soyaki sauce).
um….I need to try that ASAP! YUM!