Antipasto Skewers
No-cook Italian starters — Antipasto Salad, Caprese Skewers, Italian Antipasto Plate, Easy Antipasto — for nights when you need food on the table fast.
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Antipasto Salad
This salad is all the glory of an Italian antipasto board, plus🥬🌿 and minus🥖.
Gabriella QuilleIngredients
- 1 bag Mixed greens
- 1/2 cup Castelvetrano olives
- 1/2 cup Artichoke hearts
- 1/4 cup Sundried tomatoes
- 2 oz Ricotta salata
- 1/2 cup Extra-virgin olive oil
- 1/2 cup White balsamic vinegar
- 1/2 cup Shallot, minced
- 1/2 tsp Salt and pepper
- 2 tsp Dijon mustard
Instructions
- 1Pit olives— using the flat side of a knife, smash the olive until you feel the pit release. Then remove the pit with your hands and chop the olives into quarters.
- 2Chop sundried tomatoes and artichoke hearts.
- 3Add all dressing ingredients to a jar and shake, adjust oil/vinegar ratio to your preference!
- 4Add greens to a bowl with olives, artichokes, and tomatoes. Drizzle over dressing and toss.
- 5Plate salad and using a vegetable peeler top with shaved ricotta salata.
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Open in Pepper →Salami, Olives, And Nothing To Cook
Some nights the best thing you can do is open a few packages, slice some cheese, and call it dinner. Cured meat, olives, and marinated vegetables have been doing that job in Italian kitchens for a long time, and they do it just as well in yours.
Cooks on Pepper reach for this collection when company shows up early, when the oven is already busy, or when it is 6:30 on a Tuesday and nobody wants a hot plate.
Every recipe here is built from things you can buy and set out: Antipasto Salad with Castelvetrano olives and artichoke hearts, Caprese Skewers with mozzarella pearls and fresh basil, an Italian Antipasto Plate with prosciutto di Parma, Easy Antipasto with tri-color pasta, and a Keto Antipasto Salad with salami and provolone.
Quick Tips
- 1
Drain the marinated jars
Let artichoke hearts and olives sit in a strainer for 5 minutes so the oil does not pool at the bottom of the plate or thin out your dressing.
- 2
Cut everything the same size
Aim for 1-inch cubes of mozzarella, salami, and vegetables so each skewer or forkful gets a little of everything.
- 3
Rinse the pasta cold
For pasta salad, rinse cooked pasta under cold water for 30 seconds to stop the cooking and keep it from clumping as it sits.
- 4
Set meat out early
Take prosciutto, salami, and pepperoni out of the fridge 20 to 30 minutes ahead so the fat softens and the flavor comes through.
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