Antipasto is the first course of a formal Italian meal. A traditional antipasto includes cured meats (such as salami), marinated vegetables (such as peppers and artichoke hearts), and cheese (such as provolone). This Chopped Antipasto Salad incorporates all of these traditional antipasto ingredients into a satisfying entree salad and is a great way to use up vegetables leftover from earlier in the week.
Simply buy just as many slices of salami and cheese as you need from the deli counter at the grocery store rather than purchase pre-packaged items so none goes to waste. Cosentino’s offers a good selection of salamis and cheeses at their deli counter, all sold by the slice. Molinari salami (local family-owned salami company since 1896) is on special this week at Cosentino’s deli counter. For the complete Week 20 Meal Plan, go to “Week 20 Easy Meals Plan & Grocery List.”
From this week’s groceries you will need:
(Note: these weekly meals are planned for one person but are easily adjusted for more.)
3 tablespoons red wine vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
remaining ready-to-eat salad greens left from Day 2’s meal
half cauliflower left from Day 2’s meal
half red bell pepper left from Day 2’s meal
1/4 purple onion left from earler in the week
4 green onions
1 roma tomato
1 small jar marinated artichoke hearts
6 – 8 pitted black olives from olive bar in deli section of grocery store
4 slices salami
4 slices provolone cheese
1 ciabatta or kaiser roll
1 tablespoon olive oil
1 garlic clove
Note: For the complete Week 20 Grocery List, go to Week 20 Easy Meals Plan & Grocery List.
• In a small bowl or measuring cup, add the red wine vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk until salt dissolves in vinegar. Whisk in 1/4 cup olive oil until well blended. Place in the fridge to chill.
• Place ready-to-eat salad greens in large salad bowl.
• Rinse the cauliflower half under cold running water. Cut off and discard stems. Cut cauliflower into small 1/2-inch dice. Add to the salad bowl.
• Rinse the red bell pepper half under cold running water, washing away and discarding the seeds. Dice the bell pepper half and add to the salad bowl.
• Remove and discard the peel from the 1/4 purple onion. Thinly slice the onion and add to the salad bowl.
• Rinse the green onions under cold running water. Cut off and discard the bottom root ends. Thinly slice the green onions and add to the salad bowl.
• Rinse the tomato under cold running water. Chop and add to the salad bowl.
• Thinly slice the pepperoncinis and add to the salad bowl.
• Drain and discard the liquid from the marinated artichokes. Cut the artichokes into smaller bite-sized pieces and add to the salad bowl.
• Add the pitted black olives to the salad bowl.
• Cut the salami and provolone cheese slices into small bite-sized pieces and add to the salad bowl.
• Toss the salad well.
• Preheat broiler setting on the oven.
• Cut the ciabatta or kaiser roll in half horizontally and place cut sides up on a baking sheet. Drizzle both with 1 tablespoon olive oil and sprinkle with a little salt and pepper.
• Place under the broiler and, watching carefully as this goes very quickly and will burn if left unattended, toast the bread until lightly browned on top. Remove from the broiler.
• Peel the garlic clove and cut in half. Rub the cut sides of the garlic clove over the cut sides of the toasted bread.
To serve, pour chilled red wine vinaigrette over the Chopped Antipasto Salad and toss together well. Serve with Garlic Bread.
Another busy week coming to an end as is Week 20’s Easy Meals. Hope the weekly plan and grocery list helped to make your busy weeknights a little easier. These weekly menu plans with corresponding grocery lists are designed for people with little or no experience cooking to help make those busy weeknights a little less stressful. To receive e-mail alerts for new articles from the San Jose Easy Meals Examiner, click on the Subscribe button above.